Home › Salads › Escarole Salad

Escarole Salad

Prepare the same as Endive Salad, and sprinkle with finely chopped green peppers.

Lettuce Salad No. I Separate the leaves from two heavy heads of lettuce. Wash, drain, chill; marinate with French dressing. Chill; replace in former shape, making one head out of the two, having all green leaves on the outside.

Lettuce Salad No. 2 Remove leaves from lettuce. Wash, drain, and dry.

Place leaves together, roll, and cut in narrow ribbons. Marinate with French dressing. Arrange in nests, with a tablespoon of mayonnaise in each nest.

Lobster Salad No. I Marinate four cups lobster in French dressing. Chill, drain, mix with one cup mayonnaise dressing, and arrange on white lettuce leaves. Garnish with mayonnaise and pounded lobster coral.

Lobster Salad No. 2 Mix two cups lobster meat with four hard-cooked eggs, chopped fine. Marinate with French dressing. Drain; add mayonnaise; serve on lettuce; garnish with chopped olives, and sprinkle with finely chopped chives.

Lobster Salad No. 3 Mix equal parts of cucumbers cut in cubes, lobster cut in pieces, tomatoes cut in pieces, with mayonnaise dressing. Chill; arrange on lettuce leaves; garnish with alternate slices of tomatoes and cucumbers; and mayonnaise dressing put through the pastry bag and tube.