Roosevelt Salad

Method

This is made with thin slices of cooked artichoke bottoms, apples cut in strips, crisp white leaves from the heart of a lettuce, sprinkled with finely chopped nuts, a few cloves, a few nasturtium seeds in vinegar, and garnished with the nasturtium flowers—these, as well as the leaves, are edible. A mayonnaise dressing, to which a purée of fresh corn has been added, is served with this very “composite” salad.

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