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.
2 stalks of celery
2 seeded green peppers
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!