Spring Salad

Ingredients

• young and freshly-cut spring vegetables
• a spoonful of mustard
• a spoonful of salt
• half a spoonful of pepper
• a table-spoonful of vinegar
• four table-spoonfuls of best lucca oil

Method

1. 1

   Clean and dry vegetables, tear into pieces, and arrange in a salad bowl.

2. 2

   Garnish with radishes, onions, and parsley.

3. 3

   Mix mustard, salt, pepper, vinegar, and oil, then stir into salad just before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1893. The excerpt below is the record exactly as published.

Spring Salad. — Take young and freshly- cut spring vegetables, such as lettuces, young- radishes, mustard and cress, and a few spring onions, if liked. If they are clean and free from insects, look them carefully over, and wipe them with a cloth, or if necessary plunge them into cold water for a moment, but on no account let them remain in it longer than is necessary to cleanse them. If they have been washed, dry them perfectly. The best way of doing this is to let them drain for a little time, then put a small quantity at a time into a dry napkin ; shake this by the four corners till all the moisture is expelled. The goodness of a salad depends to a great extent upon the vege- tables being perfectl}^ dry. Tear them into small pieces with the hands; arrange them in the salad-bowl, so that the light and dark greens shall contrast prettUy. Put the radishes and onions round, and garnish the dish with parsley or nasturtium leaves, beetroot, hard- boiled egg, &c. Send any good salad-sauce {se€ Salad, Slayonnaise Sauce for) to table in a boat, and stir it briskly into the salad at the moment of serving. If it should be preferred, j the salad-sauce may be dispensed with, and the i salad prepared as follows : — For a moderate- sized salad-bowl of salad, mix in the s;ilad-spoon a spoonful of mustard, a spoonful of salt, and half a spoonful of pepper, and stir into these a table-spoonful of vinegar, and if liked a few drops of tarragon vinegar may bo added. Work these lightly but thoroughly into the salad, then put in four table -spoonfuls of best lucca oi

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