Tuesday, July 26, 2011

CHICORY SALAD

Thoroughly wash and drain two heads of chicory; cut away the green leaves and use them for garnishing, or boil them as greens. Cut off the root-end from the bleached leaves, and put the latter into a salad-bowl that has been rubbed with a clove of garlic. Add half a dozen tarragon leaves, four to six tablespoonfuls of oil, a saltspoonful of white pepper, and two saltspoonfuls of salt. Mix thoroughly. Now add a tablespoonful of tarragon vinegar, and you have a delightful salad.

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