Recipes > Salads > Spring Salad

Spring Salad


  • 1 lettuce
  • some mustard and cress
  • endive
  • hard-boiled eggs
  • beetroot
  • watercress
  • some mayonnaise or salad-dressing


Wash the vegetables well; put them in a draught to dry them quickly.

Then cut them rather coarsely.

Put them into a salad-bowl.

Pour over the dressing, and garnish with hard-boiled eggs and beetroot.

For a more elaborate salad, put the vegetables into a glass or silver dish, heaping them high in the centre.

Decorate with sprigs of endive, placing a large tuft at the top.

Round the base place the hard-boiled eggs, cut in quarters, alternately with slices of beetroot.

Finish off with a border of chopped aspic jelly.


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The Skilful Cook (1905).

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