Recipes > Salads > Winter Salad

Winter Salad


  • endive
  • mustard-and-cress
  • boiled beetroot
  • 3 or 4 hard-boiled eggs
  • celery


The above ingredients form the principal constituents of a winter salad, and may be converted into a very pretty dish, by nicely contrasting the various colours, and by tastefully garnishing it. Shred the celery into thin pieces, after having carefully washed and cut away all wormeaten pieces; cleanse the endive and mustard-and-cress free from grit, and arrange these high in the centre of a salad-bowl or dish; garnish with the hard-boiled eggs and beetroot, both of which should be cut in slices; and pour into the dish, but not over the salad, either of the sauces Salad Dressing I, II, or III. Never dress a salad long before it is required for table, as, by standing, it loses its freshness and pretty crisp and light appearance; the sauce, however, may always be prepared a few hours beforehand, and when required for use, the herbs laid lightly over it.

Sufficient for 5 or 6 persons.

Seasonable from the end of September to March.


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The Book of Household Management (1861).

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