Recipes > Salads > Italian Salads > Italian Salad

Italian Salad

Ingredients

• 2 herrings, soaked in milk over night
• 3 boiled potatoes, cut in very small dice
• 2 tablespoonfuls of cucumber pickles, chopped fine
• 1 tablespoonful of capers, chopped fine
• 2 small boiled beets, cut fine
• 1/2 pound (1 cup) of cold roast chicken, cut fine
• 1/2 pound (1 cup) of boiled tongue, cut fine
• 2 apples, pared and finely chopped
• 2 carrots, cooked and finely chopped
• 1 celery root, cooked and chopped
• 1/2 cup of pecan nuts, broken fine
• a little onion juice

Instructions

Mix the ingredients together thoroughly; add mayonnaise to moisten well. Serve on a flat dish. Mask the top with mayonnaise, then divide into squares like a checker-board, using fine-shredded pimento or pickled beet to mark the divisions; fill in alternate squares with sifted yolk of hard-boiled egg and the remaining squares with chopped white of egg. Garnish the edge with parsley, and set in the centre half a hard-boiled egg cut lengthwise in points and filled with capers.

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Source

Salads, Sandwiches, and Chafing-Dish Dainties (1909).