Excellent Salad of Young Vegetables

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

four or five artichoke bottoms, boiled quite tender, well drained, and freed carefully from the insides ↝ Artichoke [Other vegetables and combinations]
some cold new potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
young carrots sliced moderately thin ↝ Carrots, raw [Vegetables and Vegetable Products]
minced tarragon, chervil, or any other herbs which may be better liked ↝ Parsley, raw [Not included in a food category]

Optional Additions

Very young French beans cut into short lozenge-shaped lengths ↝ Beans, french, mature seeds, raw [Legumes and Legume Products]
asparagus points ↝ Asparagus, raw [Vegetables and Vegetable Products]
small tufts of cauliflower ↝ Cauliflower, raw [Vegetables and Vegetable Products]

For the Dressing

an English or French dressing ↝ Coleslaw dressing [Salad dressings and vegetable oils]
a little of the liquor of pickled Indian mangoes
chili vinegar ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
The Dutch or American sauce of the previous pages

Instructions (9)

Pare off the coarse, fibrous parts from four or five artichoke bottoms, boiled quite tender, well drained, and freed carefully from the insides.
Cut the artichoke bottoms into quarters, and lay them into the salad-bowl.
Arrange over the artichoke bottoms 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.
Just before it is sent to table, sauce the salad with an English or French dressing.
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.

Original Text

AN EXCELLENT SALAD OF YOUNG VEGETABLES.

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 142over 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.

Notes

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