(2668). Chicory Salad (Salade De Chicoree)

Select the chicory heads; having yellow hearts and very fine leaves; cut away all the green and wash the white part, drain and shake well in a napkin or wire basket to remove all the water. Season with salt, pepper, oil, vinegar, chervil and tarragon, or, instead of these herbs use a piece of bread-crust after rubbing a clove of garlic over it. This piece of bread is called a capon.

(2669). Corn Salad Or Lamb's Lettuce Salad (Salade De Mache Ou Doucette)

This salad can be mixed with monk's beard and slices of cooked beetroot. It should be well picked and all the yellow leaves removed; clean the roots, cut them off when too large, and divide the stalks into two or four parts; add cooked slices of beetroot and chopped chervil: season with salt, pepper, oil and vinegar. Monk's beard may be mixed with it, half and half.

(2670). Dandelion Salad (Salade De Dent-De-Lion)

This salad takes the place of wild chicory, especially in winter, and by growing it in cellars it can be had very white and tender. Prepare and season it the same as monk's beard (No. 2674).

(2671). Escarole And Endive Salad (Salade D'Escarolle Et D'Endivel)

Take the leaves when quite yellow, remove the hard parts, and split each leaf in the center its-entire length; it is always preferable not to wash these salads, as the leaves can be cleaned by wiping them. Season with salt, pepper, oil, vinegar and finely chopped chervil and tarragon.

(2672). Lettuce Salad, Plain (Salade De Laitue, Simple)

Choose freshly gathered and well-filled lettuce heads, suppress the hard leaves, keeping only the yellow ones; pick them off the stalks, retaining the heart whole, the size of an egg, and cut it in four. Split each leaf through the center, wash them at once, drain, wipe and shake the salad well to extract all the water, then place it in a salad bowl, sprinkling over some chopped chervil and tarragon. Put into a bottle four egg-yolks, two spoonfuls of vinegar and eight of oil. some salt and pepper; shake the seasoning up well in the bottle, and pour it over the lettuce, stirring it until it is properly mixed.

(2673). Lettuce And Anchovy Salad (Salade De Laitue Aux Anchois)

This is made with well washed and dried lettuce by shredding it up finely; season and lay it in a salad bowl, cover with a mayonnaise sauce (No. 606), decorated with fillets and anchovies, hard-boiled yolks and whites of eggs, and some finely chopped herbs. A lettuce salad may be served garnished with hard-boiled eggs and plenty of herbs. Lettuce salad may also be seasoned with sweet or sour cream instead of oil.

(2674). Monk's Beard Salad (Salade De Barbe De Capucin)

This salad is very much liked and is exceedingly wholesome. Clean it well by wiping the leaves with a towel - do not wash it; season with salt, pepper, oil and vinegar, adding a few slices of beetroot.

(2675). Cos Lettuce Salad (Salade De Romaine)

Remove all the green leaves until the yellow ones are reached; wipe each leaf well, and split them lengthwise, then cut into two-inch long pieces, continuing as far as the heart; split it in four; place in a salad bowl and season the salad with chervil, tarragon, all finely cut, egg-yolks (one egg for two persons) and dilute with eight spoonfuls of oil and two of vinegar; add salt, pepper and green mustard; mix well when ready to serve. The egg-yolks may be suppressed.

(2676). Water Cress And Apple Salad And Nonpareil [Chiffonade] Salad (Salade De Cresson Aux Pommes D'Arbre Et Salade Nonpareil [Chiffonade].)

Have very clean and green water-cress; season it only when ready to serve with a very little oil, salt, pepper, vinegar and some sour apples cut in slices. Pepper water-cresses are prepared the same.

Nonpareil (Chiffonade) Salad

Place in the bottom of a bowl some seasoning composed of salt, pepper, oil and vinegar; mix well with a fork. Mince some lettuce very fine, also the same quantity of chicory and celery; dress dome-shaped in the bowl containing the seasoning. Chop up separately the whites and the yolks of two hard-boiled eggs, and cut in three-sixteenths of an inch squares the same volume of beets and potatoes. Divide the dome in four equal parts with anchovy fillets, garnish one of these parts with beets, one with the chopped egg-white, one with the chopped yolks, and the last one with the chopped potatoes; bestrew over all finely chopped truffles, parsley, lobster coral, and in the center place a nice Spanish olive.