Chiffonade salad from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 173) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Green tomato pizza; Mrs. Reardy's shrimp and artichoke casserole; Roasted salmon with herb vinaigrette; Cutlets à la Kiev; Eisenhower's steak in the fire; Roast fillet of beef with sauce Bordelaise (Filet de boeuf rôti); Lamb in mustard-mascarpone sauce

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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