Salade Lorette

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

This is a very pleasant salad and a change from the usual lettuce and chicory. Take some corn salad or lamb’s lettuce; clean it well and keep only the tender small leaves; cut a head of celery in thin sticks about two inches long (the nice white part only) and cut one beetroot in thin pieces. The seasoning should be plain olive oil, wine vinegar, salt and freshly ground pepper, the proportions, as usual, one-third of vinegar to two-thirds of oil.