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Summer Salad

July 18, 2013

This week’s recipe sounded very appealing when the wood-burning cookstove was heating up the house this morning! Courtesy of Mrs. Curtis’s Cookbook, this salad would have been a great way to utilize the summer vegetables from the farm’s home garden.

Summer Salad

2 stalks of celery
2 seeded green peppers
2 tomatoes
2 tablespoonfuls cream
2 tablespoonfuls mayonnaise
Salt and pepper

Finely slice the celery and peppers, add the tomatoes skinned and cut in quarters. Beat the cream until stiff, add to the mayonnaise with vinegar, salt, and pepper to taste. Mix with the vegetables and arrange on a bed of escarole.

Kate’s Notes: Escarole is a member of the endive family and is also known as broad-leafed endive. Its purpose in this recipe is that of a garnish. Other leafy greens will work just as well!

3 Comments leave one →
  1. Rebecca Hissong permalink
    July 19, 2013 7:33 am

    How much Vinegar?

    • July 20, 2013 9:04 am

      Hi Rebecca. I copied the recipe verbatim from the cookbook, so it didn’t give an exact amount. Just add to taste and enjoy!

      • Rebecca Hissong permalink
        July 22, 2013 8:04 am


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