SALADS IN WINTER
Too many folks connect salads with summer, thinking that a scarcity of some salad ingredients means that these health-giving dishes must entirely disappear from the menu. But we folks of to-day have at least the advantage that improved and speedier transport places the products of foreign countries in our markets to enable us to eke out our own reduced supplies, and even concoct novelties. But we have beetroot; that is no novelty, yet it makes an attractive salad. Beetroot Salad. —Scrape off the skin of a cooked beet. Cut it up into small cubes. Prepare a head of celery and cut it also into small pieces. Chop a i little parsley and add to it a suspicion , of finely-minced onion. Mix all to- : gether. Take a couple of hard-boiled eggs and separate the white from the yolk. Cut up the white into small dice, rub the yolk through a sieve. When the salad is arranged in the bowl decorate the top with the egg, arranging the chopped white around the edge and heaping the sieved yolk in the centre. Serve with mayonnaise dressing.
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Bibliographic details
Sun (Auckland), Volume III, Issue 645, 23 April 1929, Page 5
Word Count
186SALADS IN WINTER Sun (Auckland), Volume III, Issue 645, 23 April 1929, Page 5
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