Boil a large cauliflower, then put it in cold water; when quite cold, break it into pieces, and put these to dry on a napkin before placing in the salad-bowl. Add two shalots and some parsley chopped up, salt and pepper to taste, and pour half a pint of sauce Mayonnaise (see Sauces, p. [123]) over it before serving.
Celery Salad.
Cut the white stalks into small pieces and add half a pint of sauce Mayonnaise (see Sauces, p. [123]) to every pound of celery. Sprinkle with salt and pepper, mix well with the sauce, and serve the dish trimmed with the green leaves of the celery.
Cucumber and Tomato Salad.
Peel and slice two cucumbers, dry them on a napkin, then peel and slice two large tomatoes. Cover the bottom of the salad-bowl with lettuce leaves, and then alternate layers of the cucumbers and tomatoes, pour sauce ‘alla Francese’ (see Sauces, p. [123]) over and serve.
‘All’ Egiziana’ Salad.
Wash the curly inside leaves of two heads of endive, dry them well, put them into a salad-bowl, pour three tablespoonfuls of good olive oil over them, and add a finely chopped shalot. Mix one tablespoonful of honey (or sugar), one of vinegar, and salt and pepper to taste, in a cup, and pour over the salad just before serving.
French Beans Salad.
Boil one pound of French beans until tender, drain, and put them in cold water. Dry them on a napkin, and cut them lengthwise into four pieces. Pour sauce ‘alla Francese’ (see Sauces, p. [123]) over them just before serving.