889 Cress salad



Cut cress from the roots. Cover with water and use a slotted spoon to skim off any seeds that rise to the surface. Drain the cress in a fine sieve or colander. Just before serving, place the cress in a salad bowl. Add salt, olive oil, and vinegar, and mix before serving. The salad may be garnished with quartered hard-boiled eggs.

[Translator’s note: Molokhovets here included, Marinated Salads, which was simply a reference to the recipes for marinated and pickled fruits, mushrooms, and vegetables given in Chapter 28.]