Recipes > Salads > Green Salads

Green Salads

Instructions

Imported or domestic endive, chicory, escarole and Romaine or lettuce must be washed, made crisp in cold water, and dried in a bag on the ice. Serve them with French dressing.

Imported endive may, however, be served with mayonnaise, if desired.

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Source

The International Jewish Cook Book (1919).


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