Recipes > Salads > Bouquet Salad

Bouquet Salad


  • 4 hard-boiled eggs, finely chopped
  • 1 head of lettuce, or 1 pint of water cresses
  • 1 large bunch of nasturtium blossoms or buttercups
  • French dressing, with the addition of 1 teaspoonful of sugar


Wash the lettuce or cresses, and throw into ice water.

When crisp, take out, and shake out all the water. Cut or tear in pieces. Put a layer in the bowl, with here and there a flower, and sprinkle in half of the egg and half the dressing. Repeat this.

Arrange the flowers in a wreath, and put a few in the centre. Serve immediately.


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Miss Parloa's New Cook Book.

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