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📝 Description
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80
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🥘 Ingredients
2 heads of celery, 1 pint of French beans, lettuce, and endive. [Illustration: FRENCH BEANS.] [Illustration: CHERVIL.]
👨🍳 Method
Boil the celery and beans separately until tender, and cut the celery into pieces about 2 inches long. Put these into a salad-bowl or dish; pour over either of the sauces No. 506, 507, or 508, and garnish the dish with a little lettuce finely chopped, blanched endive, or a few tufts of boiled cauliflower. This composition, if less agreeable than vegetables in their raw state, is more wholesome; for salads, however they may be compounded, when eaten uncooked, prove to some people indigestible. Tarragon, chervil, burnet, and boiled onion, may be added to the above salad with advantage, as also slices of cold meat, poultry, or fish.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Boiled Salad this week, and I must admit, I was skeptical about cooking my greens before serving. But Mrs. Beeton's wisdom prevailed. The first thing that surprised me was how the boiling process softened the celery and beans into a delightful, almost al dente texture. I used sauce No. 507, a tangy vinaigrette, which complemented the mild flavors of the vegetables beautifully. The chopped lettuce and blanched endive added a nice crunch and freshness, making the dish more interesting than expected. This salad is perfect for a weeknight cook looking to mix up their usual routine. The preparation is straightforward, and the results are a comforting, wholesome dish that's easy to customize. I added some boiled onions and a sprinkle of chervil for an extra kick. Next time, I might throw in some sliced cold chicken for a heartier meal. Overall, it's a unique way to enjoy vegetables, proving that sometimes, old-school methods can yield surprisingly modern results.
