Recipes > Salads > Neapolitan Salad

Neapolitan Salad


  • white meat of a turkey
  • pickles
  • beets
  • 1 or 2 carrots
  • potatoes
  • asparagus
  • 1 bunch of crisp, white celery
  • 1 whole celery root
  • fine salt
  • mayonnaise dressing
  • lettuce leaves or white cabbage leaves
  • hard-boiled eggs
  • capers
  • sprigs of fresh parsley


Take some white meat of a turkey, cut up fine, cut up a few pickles the same way, a few beets, the carrots, a few potatoes (the carrots and potatoes must be parboiled), also a few stalks of asparagus; chop up a bunch of crisp, white celery; a whole celery root (parboiled), sprinkle all with fine salt and pour a mayonnaise dressing over it. Line the salad bowl with lettuce leaves or white cabbage leaves. Add a few hard-boiled eggs and capers; garnish with sprigs of fresh parsley.


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The International Jewish Cook Book (1919).

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