Recipes of Salads

MIXED GREEN SALADS

Green salads may be mixed, marinated and serve in the same wooden, glass or china bowl. Or the greens may be arranged on salad plates and served with French dressing or one of the other dressings. For a suggestion of garlic or onion, rub bowl with a freshly cut surface of either. Greens are always crisp and chilled. The French break greens in pieces. Green may be also be cut in quarter, smaller pieces, or shredded, according to type. Toss together lightly with a large spoon and fork, or two forks. Use one of the following combinations of vegetables:

  1. Lettuce, sliced cucumbers and radishes, capsicum rings.
  2. Lettuce, capsicum, chopped onion and garlic.
  3. Cucumbers, tomato sections.
  4. Sliced radishes and cucumbers.
  5. Chopped tomato, capsicum

CRISP VEGETABLES, GARNISHES

  1. Carrot straws: Wash and scrape or peel tender young carrots and cut in quarters, then in small strips, or cut in a narrow strips about 3 inches long. Place on plate, cover with damp cloth and chill for 1 hour before serving.
  2. Celery curls: Select large tender stalks of celery, cut in 3" lengths in narrow parallel strips almost to the end. Place in water, add a quantity of chipped ice. As the slit celery chills, the ends will curl. If desired, cut both ends of the celery almost to centre of piece and when chilled both ends will curl.
  3. Onion rings: Select large, mild onions. Cut in thin slices crosswise and place them in ice water. When thoroughly chilled and crisp, loosen rings with a fork and drain well. Serve on relish dish with carrot strips, radish roses or other crisp vegetables.
  4. Radishes: select firm radishes with un-wilted leaves. Wash or scrub thoroughly, cut off tails on the roots ends and blemishes, if any, then rinse. Wrap in cloth and place in refrigerator for 1-2 hours or until crisp and cold.
  5. Radishes roses: Select firm round radishes, uniform in size, with no blemishes, wash and cut tops leaving about 1inch of stem on each. Cut a thin slice from root end of each. With a sharp knife, cut uniform thin strips of red peel almost through the stems. Place radishes in ice water. As they chill, the peel will curl back like petals.

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