3802 Green Salads

Name: Green Salads
Cuisine: France
Ingredients: leaves; wild chicory; salsify; endive; batavian; endive; rampion; cos lettuce; garden cress; watercress; purslane; lettuce; dandelion leaves; corn; salad; chicory; celery

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

The following are the most commonly used green salads: Lettuce, cos lettuce, Endive, Batavian endive