2375.—COOKED VEGETABLE SALAD. (See Russian Salad, No. 2409.)
2376.—CRAB SALAD. (See East Indian Salad, No. 2384.)
2377.—CRESS SALAD. (Fr.—Salade au Cresson.)
Ingredients.—Watercress, mustard and cress, 2 hard-boiled eggs, French Orleans vinegar, tarragon vinegar, Provence oil, mignonette pepper, salt.
Method.—Mix together equal quantities of French Orleans vinegar, Provence oil, and tarragon vinegar. Season this with salt and mignonette pepper. Have ready some small cress and watercress, thoroughly washed and trimmed. Drain well, and pour over the prepared dressing. Mix well but lightly, and put into a salad bowl. Garnish with hard-boiled eggs, and serve.
2378.—CUCUMBER SALAD. (Fr.—Salade de Concombre.)
Ingredients.—1 cucumber, ½ a teaspoonful of finely chopped parsley, vinegar, salad-oil, salt and pepper.
Method.—Peel the cucumber thinly, cut it into very thin slices, and them in a salad bowl or dish. Mix 2 parts of salad-oil with 1 part of vinegar, add the parsley, salt and pepper to taste, stir well, and pour over the cucumber.
Cucumber (Fr. concombre).—The cucumber is refreshing, but neither nutritious nor digestible, and should be excluded from the regimen of the delicate. There are various methods of preparing cucumbers. When gathered young, they are called gherkins; these pickled are much used in seasonings.
2379.—CURRY SALAD. (Fr.—Salade de Homard au Kari.)
Ingredients.—1 lobster coarsely flaked, 1 cucumber sliced, 1 teaspoonful of finely chopped shallot, 1 teaspoonful of finely chopped mango chutney, 1 teaspoonful of curry paste, 3 tablespoonfuls of salad-oil, cayenne, shredded lettuce, endive.
Method.—Mix the shallot, chutney, curry paste, a good pinch of cayenne and the oil well together. Add the lobster and cucumber, and, when well mixed, serve on a bed of lettuce, garnished with tufts of endive.
2380.—DANDELION SALAD. (Fr.—Salade de Dent-de-lion.)
Ingredients.—1 pint of young dandelion leaves, oil, vinegar, salt and pepper.
