1914 Salad (To Serve Ten)
A refreshing salad featuring chestnuts, tomato jelly, green pepper, and endive, served on lettuce.
Ingredients
- 1 pound Italian chestnuts (shelled and blanched)
- 4 cups Chicken or veal broth (Quantity estimated (not specified in original recipe))
- 1 cup Tomato jelly (Quantity estimated (not specified in original recipe))
- 1 medium Green pepper
- 1/2 pound French endive
- 2 heads Lettuce
- 1/2 cup "1914" Dressing (Quantity estimated (not specified in original recipe))
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Instructions
- 1Cook 1 pound of Italian chestnuts (shelled and blanched) in chicken or veal broth until tender. This should take about 30 minutes. Let cool and cut into julienne shreds.
- 2Cut tomato jelly into cubes or small shapes. Shred the green pepper. Cut half a pound of French endive into julienne shreds.
- 3Set the tender heart-leaves of two heads of lettuce on ten individual plates. Sprinkle the shredded chestnuts, tomato jelly, green pepper, and endive on top. Drizzle with "1914" Dressing.
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