Water-Cress Salad

Ingredients

• the tender leaves of the cress
• a teaspoonful of parsley
• olives chopped fine
• a few slices of sour apples
• one tablespoonful of vinegar
• three tablespoonfuls of oil
• one-half teaspoonful of salt
• one-quarter of a teaspoonful of pepper
• a hard-boiled egg chopped fine

Method

1. 1

   Soak cress in cold water, wipe dry, sprinkle with parsley and olives, add apple slices, and pour over French dressing made with vinegar, oil, salt, and pepper.

2. 2

   Garnish with chopped egg.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 332. The excerpt below is the record exactly as published.

WATER-CRESS SALAD. Use the tender leaves of the cress. Let them stand in cold water to make them crisp and then wipe dry. * Sprinkle a teaspoonful of parsley and olives chopped fine. Add a few slices of sour apples and pour over it the French dressing which is made of one tablespoonful of vinegar, three tablespoonfuls of oil, one-half teaspoonful of salt and one-quarter of a teaspoonful of pepper. The two latter ingredients should be mixed with the oil and the vinegar stirred in slowly. To garnish water-cress a hard-boiled ^gg chopped fine

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