Method.—Trim, wash and dry the lettuce thoroughly, tear it into shreds, and place it in a salad bowl. Put about 2 saltspoonfuls of salt and ½ a saltspoonful of pepper into the salad spoon, fill it with tarragon vinegar, stir until the salt is dissolved, then pour the contents of the spoon over the salad. Add the 3 tablespoonfuls of salad-oil, mix the salad thoroughly, place on the top the eggs cut into quarters, sprinkle over the chopped parsley, and serve.
2398.—MACEDOINE SALAD. (See Mixed Vegetable Salad, No. 2400.)
2399.—MILANESE SALAD. (See Italian Salad, No. 2394.)
2400.—MIXED VEGETABLE SALAD. (Fr.—Salade de Légumes à la Jardinière.)
Ingredients.—1 small cooked cauliflower, 1 small cooked beetroot, 1 small cucumber, 2 or 3 firm cooked potatoes, 2 firm tomatoes, 1 crisp lettuce, ⅓ of a pint of mayonnaise sauce or salad dressing (see No. 2449).
Method.—Divide the cauliflower into small sprays, cut the beetroot and potatoes into fine strips, slice the cucumber and tomatoes. Place all these ingredients in layers in a salad bowl, piling somewhat high in the centre, and season each layer with salt and pepper. Pour over the salad dressing, and garnish with a border of lettuce, previously well washed and dried.
2401.—MUSHROOM SALAD. (Fr.—Salade aux Champignons.)
Ingredients.—½ a pint of preserved mushrooms (champignons) sliced, 2 tablespoonfuls of shredded celery, 1 tablespoonful of shredded truffle, lettuce, hard-boiled eggs, sliced beetroot, mayonnaise No. 201.
Method.—Mix together the mushrooms, celery and truffles, stir in a little mayonnaise, and pile the mixture on a bed of lettuce. Garnish with sections of egg and slices of beetroot.
Tarragon (Fr.—estragon).—The leaves of this plant, known to naturalists as Artemisia dracunculus, are much used in France as a flavouring ingredient for salads. From it also is made the vinegar known as tarragon vinegar, which is employed by the French in mixing their mustard. It originally came from Tartary, and does not seed in France.
2402.—OKRA SALAD.
Ingredients.—Okras, endive, shredded lettuce, salad dressing (see recipes for same).
Method.—Boil fresh okras until tender, or, when using tinned ones, turn them into a stewpan, add a little water, bring to the boil, then drain and dry. When cold, quarter the okras, arrange them neatly on a bed of mixed endive and lettuce, pour the salad dressing over, and serve.
