An Excellent Salad of Young Vegetables

Method

Pare off the coarse, fibrous parts from four or five artichoke bottoms, boiled quite tender, well drained, and freed carefully from the insides; cut them into quarters, and lay them into the salad-bowl; arrange over them some cold new potatoes and young carrots sliced moderately thin, strew minced tarragon chervil, or any other herbs which may be better liked, thickly over the surface, and sauce the salad with an English or French dressing just before it is sent to table. Very young French beans cut into short lozenge-shaped lengths, or asparagus points, can be added to this dish at pleasure; or small tufts of cauliflower may be placed round it. When these additions are made, the herbs are better omitted: a little of the liquor of pickled Indian mangoes may be advantageously mixed with the sauce for this salad, or in lieu of it some chili vinegar or cayenne pepper. The Dutch or American sauce of the previous pages would also make an appropriate dressing for it.

Loading
Loading
Loading