Recipes > Salads > Salad Chiffonade

Salad Chiffonade

Instructions

Seed two green peppers, boil two or three minutes, then cut in shreds. Shred the light and dark leaves of a head of lettuce, or endive, separately. Cut three tomatoes in shreds. Remove the peel and skin from one large grapefruit. Serve with French dressing, seasoning, and then arranging each article separately upon the serving-dish, having a circle of light and then dark green material about the edge.

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Source

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


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