Recipes > Salads > Salad Chiffonade

Salad Chiffonade


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.


Print recipe/article only


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

comments powered by Disqus