Home › Salad Recipes › Jardinière Salad

Jardinière Salad

I cupful strips new turnip Chicken stock I cupful strips new carrots 4 tablespoonfuls olive oil I cupful strips potatoes I cupful green peas 2 heaping tablespoonfuls (2 ozs.) butter 2 tablespoonfuls white wine vinegar Mayonnaise dressing Put the turnips, carrots, potatoes, and peas into a casserole with the butter. Cover them with the chicken stock, and cook until they are quite tender; then drain.

Mix the oil and vinegar and stir them into the vegetables. Set away in a cool place for one hour. Divide into small earthenware dishes and cover with the mayonnaise dressing.