Watercress Salad

Ingredients

• equal quantities of French Orleans vinegar, Tarragon vinegar and Provence oil
• Season this with salt or mignonette - pepper
• 2 bunches of watercress
• hard-boiled eggs

Method

1. 1

   Mix together equal quantities of French Orleans vinegar, Tarragon vinegar, and Provence oil.

2. 2

   Season with salt or mignonette-pepper.

3. 3

   Have ready some small cress and watercress, thoroughly washed and trimmed.

4. 4

   Pour over the prepared dressing.

5. 5

   Drain well, mix lightly, and put into a salad bowl.

6. 6

   Garnish with hard-boiled eggs and serve.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 100. The excerpt below is the record exactly as published.

Watercress Salad. Mix together equal quantities of Erench Orleans vinegar, Tarragon vinegar and Provence oil. Season this with salt or mignonette - pepper. Have ready some small cress and water cress, thoroughly washed and trimmed. Pour over the prepared dressing. Drain well, and mix well but lightly, and put into a salad bowl. Garnish with hard-boiled eggs and serve. Watercress and Potato Salad. Pick and wash 2 bunches of watercress

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