Watercress Salad
A historical recipe from Leaves from our Tuscan kitchen, by Janet Ross.
A historical recipe
Leaves from our Tuscan kitchen; or, How to cook vegetables, by Janet Ross. Project Gutenberg eBook #69370.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: Leaves from our Tuscan kitchen (1900).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- four bunches of watercress
- four tablespoonfuls of oil
- a tablespoonful of vinegar
- a pinch of cayenne
- a tablespoonful of sugar
- five cold boiled potatoes
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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- Wash three or four bunches of watercress and drain them, slice four or five cold boiled potatoes very thin and mix with the following sauce: four tablespoonfuls of oil, half a tablespoonful of vinegar, salt and black pepper to taste, one shalot minced up fine, half a pinch of cayenne, and half a tablespoonful of sugar.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Colander