Wiersbick's Salad

Ingredients

• small tomatoes of uniform size
• nests of lettuce leaves
• a slice of cucumber
• a slice of truffle
• ring of green pepper
• 3 tablespoons mustard
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1 tablespoon vinegar
• 1/2 cup olive oil

Method

1. 1

   Peel and scoop out tomatoes, arrange in nests of lettuce leaves, garnish with cucumber, truffle, and green pepper.

2. 2

   Mix dressing ingredients and add olive oil slowly while stirring.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 338. The excerpt below is the record exactly as published.

nest of lettuce leaves on a salad- dish, arrange on it several pieces of orange, first cut into slicesj and then into quarters, and a few halves of English walnuts. Put! on each a layer of mayonnaise dressing, and serve. — Mrs. W. B. Palmer, 1132 Forest Ave., Wilmette, 111. COOK COUNTY COOK BOOK 493 VARIATION I. — Combine walnut meats with equal parts of celery, cut in small pieces, cover with French dressing, and serve on lettuce or similar leaves. Walnuts may also 'be used with cream cheese, tomatoes or oranges. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION II.— Chop lettuce and the whites of 2 hard- boiled eggs separately, not too fine. Toss lightly together, sprin- kle the top thickly with English walnuts and the yolk of the egg, chopped coarsely. Pour over this a salad dressing, and serve on crisp lettuce. — Mrs. E. D. Kelley, Winnetka, 111. WATERCRESS SALAD.— Select the best bunches, remove the heavy stalks, clean and dry in a napkin and place in a salad-bowl. Dress with salt, pepper, lemon or vinegar. Add a little sugar, if desired. — Mrs. E. D. Kelly, Winnetka, 111. VARIATION I. — Let the tender leaves of the cress stand in cold water to make them crisp, and then wipe dry. Sprinkle a tea- spoon of parsley and olives, chopped fine. Add a few slices of sour apples and pour over it French dressing, which is made of ^ teaspoon of salt, % teaspoon of pepper, mixed with 3 tablespoons of oil and 1 tablespoon of vinegar, stirred in slowly. Garnish with a hard-boiled tgg, chopped fine, and scattered over it. — Mrs. C. J. Jeffries, Winnetka, 111. WATERCRESS AND WALNUT SALAD.— Crack 30 walnuts and remove their meats as nearly as possible in unbroken halves. Squeeze over them the juice of 1 large or 2 small lemons, and leave them for several hrs., or a day, if convenient. Just before dinner pick over, in a cool place, 1 full pt. of watercress, wash it carefully^ and drain it on a napkin. At the last moment drench the cress with French dressing, spread the nuts over it, give them also a generous sprinkling of the dressing, and serve. — Mrs. Roger Rawlings, Chi- cago Heights, 111. WATERMELON SALAD.— Serve cubes of ice cold water- melon on lettuce with French dressing, made with lemon juice.— j- Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. WHITE SALAD.— Dice 6, not too tart, apples, and 1 medium-sized pineapple, peel and seed 1 lb. of grapes. 494 CHEESE, MACARONI, NUTS, & RICE, ETC. Thin mayonnaise dressing with whipped cream and add a little sugar. Serve on well-'bleached head lettuce leaves or white celery tops.— *Mrs. D. C. Everitt, 207 S. 6th Ave., Maywood, 111. WIERSBICK'S SALAD.— Peel small tomatoes of uniform size and scoop out a portion of centers. Arrange in nests of lettuc^e leaves and garnish top of each with a slice of cucumber, a slice of truffle cut in fancy shape, and ring of green pepper. Serve with the following dressing: Mix 3 tablespoons mustard, %. teaspoon salt, Ys teaspoon paprika, 1 tablespoon vinegar

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