• ¼ of the heart of a white cabbage
• 1 celery heart
• 1 tablesp. raisins or

Chop the cabbage very finely. Shred the celery; chop the raisins. Cut the beetroot into tiny dice. Grate the carrots finely. Mix the cabbage lightly with most of the beetroot and carrot and with all the celery and raisins and some salad dressing. Pile on a flat salad dish. Garnish with small heaps of beetroot and carrot, separated by little bunches of cress. Sprinkle the carrot and beetroot wit