A Fine Salad

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

An eighteenth-century recipe.


  • lb. (¾ k.) cooked asparagus
  • 2 large or 4


Rub a large plate with the garlic and put the cubes of fried bread on it. Leave at least half an hour.

Put the lettuce in a very large, fairly shallow bowl and dress. Dice the artichoke bottoms, dress them lightly, mix them with the bread cubes and pour among the lettuce. Cut off any inedible stem from the asparagus, shortening it uniformly to about 4</