54. CELERY SALAD.--One means of using stalks of celery that are just a little too coarse to serve nicely on the table is to combine them with radishes and make a salad. The more tender celery, of course, makes a better salad. If the radishes selected for the salad are of the red variety and they are used without peeling, they add a touch of color to the dish.
CELERY SALAD
(
Sufficient to Serve Five
)
- 1-1/2 c. diced celery
- 1/2 c. diced radishes
- 2 Tb. chopped onion
- Salad dressing
- Lettuce
Cut the celery into fine dice, and dice the radishes more finely than the celery. Mix the two together, add the onion, and just before serving mix with any desired salad dressing. Serve on salad plates garnished with lettuce.
55. SLICED CUCUMBER-AND-ONION SALAD.--An attractive way in which to serve sliced cucumbers and onions is shown in Fig. 4. A single large cucumber should be selected for this salad, and Bermuda onions with a mild flavor will be found to be best.
[Illustration: FIG. 4]
With a sharp knife, peel the skin from the cucumber in narrow strips back to the stem end, but do not cut the strips loose from the end. After the peeling has all been removed, place the cucumber on a board and cut it into thin slices. Place on a small platter, as shown, arrange slices of onion around the edge, and pour French dressing over the whole. Dust with paprika and serve. A number of slices of cucumber and one or two slices of onion should be served to each person.