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House & Garden

Salade de Boheme

By Ruth A. Matson

3.3

(3)

Recipe information

  • Yield

    Serves 6

Ingredients

1 large bunch watercress
1/2 celery cabbage
1/2 cucumber
4 hard-cooked eggs
4-6 small boiled beets
1 tablespoon chives
1/2 teaspoon marjoram
6 anchovy fillets, chopped small
1/2 cup Spiced Salad Dressing

Preparation

  1. Line a bowl with watercress and on this bed arrange cross-cut slices of celery cabbage, intermingled with thin slices of unpeeled cucumber. Arrange slices of the eggs and beets on top of this. Sprinkle with the herbs and anchovy. When ready to serve, pour on Spiced Salad Dressing and toss well.

TagsSaladWatercressLeafy GreensVegetableNapa CabbageCabbageCucumberBeetRoot VegetableChiveHerbs & SpicesAnchovyFishSeafoodSideStarterMainLunchDinnerGluten FreeDairy FreeNut FreeNo-CookHouse & Garden
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