and egg dressing are the main ingredients in these traditional and familiar salad recipes giving them a blushing pink color, fresh, crunchy texture, and piquant twist. Quick and easy to make - just add a few simple ingredients, toss in a bowl and serve.
Waldorf-Astoria Salad with Pickled Beets
- 1 large pickled beetroot
- 2 medium apples, peeled and cored
- 2 very tender stalks of cleaned white celery
- 36 hazelnuts
Cut the beet, apples and celery into Julienne strips and place all in a salad bowl.
Crack and carefully pick out the kernels from hazelnuts; cut each one in quarters, and add to the bowl with beets.
Toss them well in a bowl, season with four tablespoons of dressing, mix well, wipe the bowl all around, and serve.
Tyrolienne Salad with Pickled Beets and
- 1 cup cold, cooked French beans
- 2 medium sliced pickled beets
- 1 finely sliced onion
- 2 hard-boiled eggs finely chopped up
- 2 medium peeled and cored apples cut in small square pieces
Combine in a bowl cold, cooked French bean, sliced pickled beets, sliced onion, cold chopped hard-boiled eggs, and apples.
Toss well in bowl, pour in four tablespoons of dressing, mix well, and serve.
Plain Egg Dressing
- 2 hard-boiled eggs
- 1 tablespoon olive oil (or any of your preferred salad oil)
- 1 tablespoon freshly mixed mustard
- 2 tablespoons white vinegar
- 1 teaspoon tarragon vinegar
- Salt and pepper to taste
- 1 cup of cream or fresh milk
- 1 teaspoon superfine (castor) sugar
Take the yolks of two hard-boiled eggs; mash them very carefully until they look like a fine powder entirely free from lumps. Gradually add a tablespoon (or a little extra, according to taste) of the salad oil, and stir it well until the mixture is the consistence of a smooth paste.
Stir mustard into the egg mixture. After this is well mixed, gradually add white and tarragon vinegar
and a little salt and pepper.
When these are all well mixed, gradually add a cup of sweet cream or fresh milk and a teaspoon of sugar.
Add the remaining egg whites into either salad, or as decoration.