French Spring Salad
From Recherché side dishes for breakfast, luncheon, dinner, and supper (1894).
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A historical recipe
Recherché side dishes for breakfast, luncheon, dinner, and supper, by Charles Herman Senn (1894).
France
Known as a French recipe, with similar versions prepared across other nations.
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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- This salad is composed of the tender blades of 3^oung maize, red wheat, or Indian corn, dandelion leaves, and seedling lettuce.
- Shred the lettuce leaves finely;
- chop up coarsely the tender blades of maize, wheat, or corn, adding some finely minced onions and the dandelions.
- Put all in a salad bowl, and mix with two tablespoonfuls of salad oil, one of vinegar ;
- season with pepper, salt, prepared mustard, a little chopped mint and tarragon, and mix well together.
Plating
Cookware for this recipe
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Mixing bowl
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Chef's knife
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Cutting board