Salad

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No.10. Vegerable
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (7)

Salad base

tomatoes ↝ Tomatoes, raw [Tomatoes]
one large onion for five or six tomatoes ↝ Onions, raw [Vegetables and Vegetable Products]

Vinaigrette sauce

one gill salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
two dessertspoonfuls of vinegar ↝ Vinegar [Mustard and other condiments]
a saltspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
half one of white pepper ↝ Spices, pepper, white [Spices and Herbs]

Garnish

chives or onion threads ↝ Chives, raw [Vegetables and Vegetable Products]

Instructions (8)

Blanch tomatoes and onions.
Peel the blanched tomatoes and onions.
When perfectly cold, slice the onion as thinly as possible.
Slice the tomatoes about a quarter of an inch thick.
Dish the sliced tomatoes and onions in alternate layers.
Prepare the vinaigrette sauce by mixing salad oil, vinegar, salt, and white pepper.
Mix the vinaigrette sauce well.
Garnish the salad with chives or onion threads.

Original Text · last edited 4 days ago

— salad.—Just blanch tomatoes and onions and peel them (using one large onion for five or six tomatoes), and when perfectly cold slice the onion as thinly as possible, and the tomatoes about a quarter of an inch thick. Dish in alternate layers with a vinaigrette sauce (one gill salad oil, two dessertspoonfuls of vinegar, a saltspoonful of salt, and half a one of white pepper). Mix well and garnish with chives or onion threads.

Notes

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