Ingredients
- a good slice of beet-root
- four white-heart endives
- vinegar
Directions
them. This turns them a bright red. Sprinkle these red specks very sparingly on the white, and take about half a tea- spoonful of chopped blanched parsley, and sprinkle these green specks on the yellow. This makes the dish look pretty.
German Salad. — German salad is made from cold boiled vegetables chopped up. In Germany, it is made, according to English ideas, from every vegetable you have ever heard of, mixed with a number of vegetables you have never heard of. In England it can be made by chopping up boiled carrot, turnip, cabbage, cauliflower, potato, French beans, Brussels sprouts (whole), celery, raw onion, raw apple, &c. In fact, in making this vegetable salad the motto should be the more the merrier." In addition to this you will find that they add what is known as saner kraut. This latter is not adapted, as a rule, to English palates. The salad is mixed with oil and vinegar in the ordinary way, the Germans adding much more vinegar than we should care for in this country. The salad is decorated at the finish with boiled beet-root. It is very pretty to cut the beet-root into triangles, the base of the triangle touching the edge of the salad-bowl, the point of the triangle pointing inwards. Cut a star out of a good slice of beet-root, and place it in the centre of the bowl ; sprinkle a little chopped blanched parsley over the surface of the mixed vegetables.
Endive Salad. — Endives come into season long before lettuces, and are much used abroad for making salads. The drawback to endive is that it is tough, and the simple remedy is to boil it. Take three or four white-heart endives, throw them into boiling water slightly salted. When they get tender take them out and instantly throw them into cold water, by which means you preserve their colour. When quite cold, take them out again, drain them, dry them thoroughly, and pull them to pieces with the fingers. Now place them in a salad-bowl, keeping the whitest part as much as possible at the top. Place some hard-boiled eggs round the edge, and sprinkle a little chopped blanched parsley over the white endive. You can, if you like, put a few spikes of red beet-root between the quarters of eggs.
It is a great improvement to rub the salad-bowl with a