Friday, March 25, 2011
Dandelion Salad - 1925
Select the young tender leaves of dandelion, wash carefully, drain and put in the ice box in a cheese-cloth bag to become crisp. Pile lightly on salad plates and serve with Tarragon Dressing. Dandelion may also be used as the foundation for other vegetable salads.
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon paprika
3 Tablespoons Heinz Tarragon Vinegar
3/4 cup Heinz pure olive oil
1 hard cooked egg, chopped very fine
Mix the salt, sugar, and paprika together. Add vinegar and oil and beat thoroughly, or put all the ingredients into a glass jar, screw top on tightly and shake thoroughly.
Recipe taken from: Heinz Book of Salads, copyright 1925 by H.J. Heinz Co.