Sir Henry Thompson’s Salad

Ingredients

• Cross-cut the lettuce or endive
• one saltspoonful of salt
• half that quantity of pepper
• best fresh olive oil
• one small tablespoonful of mild French or Italian red-wine-vinegar
• a little finely-chopped fresh tarragon
• a few atoms of chervil
• a few atoms of chives

Method

1. 1

   Cross-cut the lettuce or endive in a salad bowl.

2. 2

   Add salt and pepper, then fill the spoon with olive oil three times, stirring briskly.

3. 3

   Toss the salad lightly until glistening, adding tarragon, chervil, and chives.

4. 4

   Just before serving, sprinkle red-wine vinegar and toss again.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 262. The excerpt below is the record exactly as published.

Sir Henry Thompson’s Salade Cuite.— Take four ounces of carrots, two ounces of turnips, four ounces of small asparagus, four ounces of peas, and the same quantity of French beans. Boil each of these vegetables separately in about a quart of water, with a teaspoonful of salt. When cooked strain them on a cloth ; let them cool, and then place the French beans at the bottom of a salad-bowl. Arrange the other vegetables in little heaps around, first the carrots, then the peas, then the turnips, then the asparagus, so as to alter- nate the colours, and so on again. The rest of the peas and asparagus may be placed in the centre, and sprinkled with a spoonful of chopped ravigote (fresh tarragon, chervil, parsley, and chives). Serve with an oil and vinegar sauce in a boat, or let them be added from the cruet-stand by each guest according to taste. Sir Henry Thompson advises the simple slicing of these vegetables, instead of cutting them into innumerable small cubes as is the fashion of French chefs. As French Beans and Asparagus are not in season together one of them must be a preserved vegetable. Sir Henry Thompson’s Salad. — Cross-cut the lettuce or endive two or three times in a roomy salad bowl, placing one saltspoonful of salt and half that quantity of pepper in a table- SIR HENRY THOMPSON’S SALAD 379 spoon, which spoon is to be filled three times consecutively with the best fresh olive oil, stirring each briskly until the condiments have been thoroughly mixed and at the same time distributed over the Salad. Next, toss the Salad lightly, until every portion glistens, scattering meantime a little finely- chopped fresh tarragon and chervil with a few atoms of chives

Cook this with the app: pantry check, scaling, and the assistant.