1048. Dandelion Salad, Plain.
—Procure a quart of very fresh, white dandelion; pare the roots and stale leaves, if any; then wash thoroughly in two different waters; drain nicely on a cloth, and place in a salad-bowl. Dilute a pinch of salt and half a pinch of pepper in a salad-spoonful of vinegar, adding one and a half spoonfuls of sweet oil; mix thoroughly together, and serve.
1049. Dandelion Salad, with Eggs.
—Proceed the same as for the above ([No. 1048]), only adding, when serving, two hard-boiled eggs cut in quarters.
1050. Dandelion and Beet-root Salad.
—Take half the quantity of dandelion salad as for the plain ([No. 1048]); put it in a salad-bowl, adding two medium-sized, cooked beet-roots ([No. 919]); cut into thin slices, and season it exactly the same as for [No. 1049].
1051. Dandelion à la Contoise.
—Pare and clean a quart of fine white dandelion; wash well in two different waters; then drain in a cloth, and place it in a salad-bowl. Season with a third of a pinch of salt and half a pinch of pepper; cut two ounces of bacon in dice-shaped pieces, put them in a frying-pan, place it on the stove, and let them get a good golden color, for about five minutes; put them into the salad; then place two tablespoonfuls of vinegar in the pan, and let it heat for half a minute; pour it over all, mix well together and serve.
1052. Doucette Salad, Plain.
—Take a quart of very fresh doucette, pare off the outer stale leaves, if any; also the roots, and wash well in two waters; drain in a napkin, and then place it in a serving salad-bowl. Season with one pinch of salt, and a half pinch of pepper diluted in a wooden salad-spoonful of vinegar; also with one and a half spoonfuls of sweet oil. Mix well together when ready to serve, but not before.