Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- vinegar
- pepper
- salt
- parsley
Directions
with them, and the salad-bowl can be rubbed with a bead of garlic. Some people soak the beans in vinegar first, and then add oil. This would suit a German palate. A better plan is to add the oil first, with pepper and salt, mix all well together, and then add the vinegar.
Bean Salad. — Cold boiled broad beans make a very nice salad. Rub off the skins so that only the green part is put in the salad-bowl. Eub the bowl with garlic, add a little chopped parsley, then oil, pepper and salt, mix well, and add vinegar last of all.
Haricot Bean Salad.— This can be made from cold, boiled, dried white haricot beans. Add plenty of chopped parsley, rub the bowl with garlic, mix oil, pepper and salt first, vinegar afterwards.
The nicest haricot bean salad is made from the fresh green beans met with abroad. They can be obtained in this country in tins, and a delicious salad can be had at a moment's notice by opening a tin, straining off the liquor, and drying the little green beans, which are very soft and tender, and dressing them with oil and vinegar, in the ordinary way. A little chopped parsley, or garlic flavouring by rubbing the bowl, can be added or not, according to taste.
Celery and Beet-root Salad. — A mixture of celery and beet-root makes a very nice winter salad. The beet-root, of course, is boiled, and the celery generally sliced up thin in a raw state. It is a great improvement to boil the celery till it is nearly tender. By this means you improve the salad, and the celery assists in making vegetarian stock.
Water-cress. — Water-cress is sometimes mixed with other salad, but when eaten alone requires no dressing, but only a little salt.
Dandelion Leaf Salad. — Considering that the root of the dandelion is so largely used in medicine for making taraxacum, it is to be regretted that the leaves of the plant are not utilised in this country as they are abroad for making salad. These leaves can be obtained in London at a few shops in the French colony of Soho. The leaves are washed, dried, placed in a