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Italian Salad

Cut one carrot or one turnip into slices and then into diamonds, squares, or fancy shapes with a vegetable cutter. Throw them in boiling stock and cook until tender. Have ready two cold boiled potatoes, and if convenient, one beet. Cut in the same way. Then mix all the vegetables carefully in a basin, sprinkle over a tablespoonful of chopped onion or leek, cover with French dressing and serve garnished with water-cress.

In Italy, this is served in a sort of bread crust, called Crôustade.