3864 Salade Orientale

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Take equal quantities of halves of small tomatoes with the seeds removed and cooked in olive oil with a clove of garlic per 6 tomatoes; diced, skinned, red and green pimentos; plain boiled French beans cut into small batons; and well drained, plain boiled rice.

Dressing: oil and vinegar with the addition of diced anchovy fillets.