Spring Salad

Ingredients

• 1 head of celery, blanched, and cut in dice
• 3 times as much peeled and sliced cucumber
• The same of uncooked artichoke bottoms, minced
• Twice as much small pink radishes in dice
• 1 tablespoonful made mustard
• 2 tablespoonsful good vinegar
• 8 tablespoonsful good salad oil
• A pinch of pepper
• ½ teaspoonful minced chervil

Method

1. 1

   Let celery, cucumber, and artichokes stand for 2 hours with salt.

2. 2

   Add radishes or pickled red cabbage.

3. 3

   Mix mustard with vinegar, add salad oil, pepper, and chervil.

4. 4

   Drain vegetables, mix with sauce, and serve in a salad bowl.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 43. The excerpt below is the record exactly as published.

SPRING SALAD. Salade Priutaniere. 1 head of celery, blanched, and cut in dice. 3 times as much peeled and sliced cucumber. The same of uncooked artichoke bottoms, minced. Twice as much small pink radishes in dice, or pickled red cabbage. 1 tablespoonful made mustard. 2 tablespoonsful good vinegar. 8 tablespoonsful good salad oil. A pinch of pepper, ^ teaspoonful minced chervil.

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