Salad bouquets^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Green pepper |
| Boiling water | ||
| Ice water | ||
| Romaine, center leaves | ||
| 1 | Head blanched endive | |
| 1 | small | Head Boston lettuce |
| ½ | bunch | Watercress |
| French dressing | ||
| 1 | tablespoon | Chives, chopped |
Directions
Slice off stem of pepper; remove seeds. Pour boiling water over pepper; let stand 3 minutes; plunge into ice water. Cut into ¼" rings with sharp knife. Put an endive leaf on top of 2 romaine leaves; next put on a curly leaf of lettuce, then a spray of watercress. Hold firmly and slip a ring of pepper over stems, making a bouquet. Put each portion on a salad plate; pour over dressing; sprinkle with chives. Pretty fancy! Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.
Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95
Submitted By CAROLYN SHAW On 06-12-95
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