Salad Chiffonade

Cook two green peppers in boiling water one minute; cool, and shred.

Cook two green peppers in boiling water one minute; cool, and shred. Shred one head of romaine, remove pulp from one large grape fruit, and cut three small ripe tomatoes in quarters lengthwise. Arrange in salad dish and serve with French Dressing.

Ingredients

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  • French Dressing

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Required Gear

skillet
Saucepan
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Salad bowl

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Instructions

  1. 1

    Cook two green peppers in boiling water one minute; cool, and shred.

  2. 2

    Shred one head of romaine, remove pulp from one large grape fruit, and cut three small ripe tomatoes in quarters lengthwise.

  3. 3

    Arrange in salad dish and serve with French Dressing.

Sources & Citations

Sources included so you can explore further.

Recipe by fannie-farmer from The Boston Cooking-School Cook Book , Chapter 21 (1896)