Recipes > Salads > Chicken Salads > Salad la Russe

Salad la Russe


  • 6 tomatoes
  • 1/3 cup cucumbers cut in dice
  • 1/3 cup cold cooked peas
  • 1/4 cup pickles finely chopped
  • 1/3 cup tomato pulp
  • 2 tablespoons capers
  • salt
  • pepper
  • vinegar
  • 1/2 cup cold cooked chicken cut in very small dice


Peel tomatoes, remove thin slices from top of each, and take out seeds and pulp. Sprinkle inside with salt, invert, and let stand one-half hour. Place seeds and pulp removed from tomatoes in a strainer to drain. Mix cucumbers, peas, pickles, tomato pulp, and capers. Season with salt, pepper, and vinegar. Put in a cheese cloth and squeeze; then add chicken. Mix with Mayonnaise Dressing, refill tomatoes, sprinkle with finely chopped parsley, and place each on a lettuce leaf.


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The Boston Cooking-School Cook Book (1896).

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