Salad of Turnips with Asparagus Tips
A historical recipe from Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899).
A historical recipe
Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Project Gutenberg eBook #19077.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- 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
Chef Wood
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- Cook the turnips in boiling salted water until tender;
- drain, and cut out the centres, forming cups.
- Sprinkle the inside with oil and a few grains of salt, and, when the oil is absorbed, pour over the cups a little lemon juice or vinegar.
- Set aside to become cool.
- When ready to serve, arrange the cups on shredded lettuce and fill with cooked asparagus tips, cold and mixed with mayonnaise or French dressing, as desired.
- Peas, flageolets or wax beans, cut fine, may be used instead of the asparagus.
- Garnish with radishes.
Plating
Cookware for this recipe
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Large pot
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Chef's knife
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Colander