Lettuce and Radish Salad

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Preparation info

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Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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Prepare and arrange as for Dressed Lettuce. Place between leaves six radishes which have been washed, scraped, and cut in thin slices. Garnish with round radishes cut to represent tulips. Serve with French Dressing.