Home › The Waldorf Kitchen › Anchovy Salad

Anchovy Salad

Fillet some anchovies and shred them lengthwise. Arrange them tastefully upon a small plate and garnish with groups of chopped hard eggs, chopped parsley and onions, ornamented with whole capers. Pour salad oil or oil and vinegar over the whole, and serve.

Asparagus Salad, German Style Take sufficient cold boiled asparagus points and place in a basin with one-third of their quantity of crayfish tails. Season with salt and pepper. Pass through a sieve the yolks of half a dozen hard-boiled eggs and beat up with a little oil, vinegar and salt to the consistency of cream. Pour this over the asparagus mixture and serve in a salad bowl. Almost any cold shellfish may be used in place of the crayfish if desired.