Assorted Salad
A historical recipe from Uncooked foods & how to use them, by Eugene Christian, Mollie Griswold Christian (1904).
A historical recipe
Uncooked foods & how to use them: a treatise on how to get the highest form of animal energy from food, with recipes for preparation, healthful combinations and menus, by Eugene Christian, Mollie Griswold Christian (1904). Project Gutenberg eBook #79407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Lettuce, Green Onions, Cucumbers, Parsley, Radishes, Chipped Beef.
- Wash clean two large heads of white lettuce, taking care to not break the leaves;
- peel and slice thinly two cucumbers of medium size.
- Put this in a bowl with teaspoonful of salt and a few lumps of ice for an hour before using.
- Peel and slice a few large-sized radishes.
- Decorate this with very small radishes.
- Leave in ice water until ready to use.
- Slice one small green onion, a little parsley chopped fine, and a few strips of chipped beef cut very fine.
- Arrange these nicely upon a lettuce leaf and serve with dressing.
Plating
Cookware for this recipe
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Mixing bowl
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Chef's knife
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Cutting board
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Vegetable peeler