Spanish Salad

Ingredients

• 1/2 pound of chopped chicken
• 1/2 pound of almonds
• 1 red pepper
• 1 Spanish onion
• 1 head of chicory
• 1/2 teaspoonful of salt
• 1 teaspoonful of curry-powder
• 3 tablespoonfuls of tarragon vinegar
• 4 tablespoonfuls of olive-oil
• sliced beets
• bananas

Method

1. 1

   Mix chopped chicken, almonds, red pepper, Spanish onion, and chicory in a salad bowl.

2. 2

   Add salt, curry-powder, tarragon vinegar, and olive-oil.

3. 3

   Garnish with sliced beets and bananas.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 17. The excerpt below is the record exactly as published.

Spanish Salad. Take J^ pound of chopped chicken, ^ pound of almonds, i red pepper, i Spanish onion and i head of chicory chopped fine. Mix in a salad bowl with % leaspoonful of salt, I teaspoonful of curry-powder, 3 table- spoonfuls of tarragon vinegar, 4 tablespoon- fuls of olive-oil. Garnish with sliced beets and bananas

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