Salads.
Endive Salad.
Prepare as lettuce salad, first rubbing over the bowl with a clove of garlic cut in halves. A few sprigs of chives, chopped fine, are exceedingly palatable, sprinkled over a lettuce, endive, string-bean, or other bean salad.
A Few Combinations.
Dress each vegetable separately with the dressing; then arrange upon the serving-dish. Or, have the salad arranged upon the serving-dish and pour the dressing over all; then toss together and serve. About three tablespoonfuls of oil, with other ingredients in accordance, will be needed for one pint of vegetable.
- Lettuce, tomatoes cut in halves, sprinkled with powdered tarragon, and parsley or chives.
- lettuce, moulded spinach and fine-chopped beets.
- Lettuce, Boston baked beans and chives.
- Lettuce and peppergrass.
- Lettuce, shredded sweet peppers or pimentos, and sliced pecan nuts or almonds.
- Lettuce, tomatoes stuffed with peas or string beans cut small, and chives chopped fine.
- Lettuce, asparagus tips and sliced radishes.
- Arrange the lettuce at the edge of dish, inside a ring of radishes sliced thin, without removing the red skins; centre of asparagus tips, with radish cut to resemble a flower.
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