Green salad from The Cook's Table: 130 Recipes to Share with Family and Friends (page 504) by Stephanie Alexander
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mixed salad leaves
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salad dressing of your choice
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EYB Comments
See recipe for leaf and dressing suggestions.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Roasted duck with peas, sauteed potatoes and braised flat onions; Trout with verjuice, sorrel and grapes; Fish baked on lemon leaves with a crumb and lemon zest crust; Lamb cutlets over an olive-wood fire with salmoriglio; Saffron-marinated lamb rump with slow-cooked peppers and farro and spinach pilaf; Seared venison noisettes with Escoffier's sauce grand veneur; Frenched lamb cutlets with anchovy, mint and young peas; Chicken in saffron sauce (Pollo en pepitora); Saute of chicken with potatoes and shallots; Beef cheeks in red wine with carrots and mashed potato; Quiche Lorraine; Whole snapper baked in a paper parcel
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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