Recipes > Salads > Escarolle Salad

Escarolle Salad


Marinate the bleached leaves of two heads of escarolle with French Dressing. Chill one hour before serving that it may be crisp. Sprinkle thickly with finely chopped chives and a sweet, red, bell pepper chopped very fine or cut in fine thread-like rings.


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Fifty-Two Sunday Dinners (1913).

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