The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
No. 2674

Monk's Beard Salad

Salade de Barbe de Capucin

This salad is very much liked and is exceedingly wholesome. Clean it well by wiping the leaves with a towel--do not wash it; season with salt, pepper, oil and vinegar, adding a few slices of beetroot.