Reference > Farmer's Cookbook > SALADS AND SALAD DRESSINGS > Wiersbick’s Salad
  Salad Chiffonade Tomato and Cheese Salad  
CONTENTS · BIBLIOGRAPHIC RECORD

Wiersbick’s Salad

Peel small tomatoes of uniform size and scoop out a portion of centres. Arrange in nests of lettuce leaves and garnish top of each with a slice of cucumber, slice of truffle cut in fancy shape, and ring of green pepper. Serve with the following dressing:

Mix three tablespoons Louit Frères mustard, one-fourth teaspoon salt, one-eighth teaspoon paprika, one tablespoon vinegar, and one-half teaspoon Worcestershire Sauce; then add slowly, while stirring constantly, one-half cup olive oil.


CONTENTS · BIBLIOGRAPHIC RECORD
  Salad Chiffonade Tomato and Cheese Salad  
 
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