Recipes > Salads > Salade Américaine

Salade Américaine


Cut in rounds resembling a quarter-dollar equal quantities of new potatoes, carrots and beet root, all previously cooked. Then add a sour apple, cut in the same shape, and a few anchovies cut in small pieces. Pour over this a dressing of three parts oil to one of vinegar, add pepper, salt, mustard and chopped parsley. Pile the salad up and surround with cress.


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Twenty-four Little French Dinners (1919).

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