Traditionals Salads with Pickled Beets and Egg Dressing

Waldorf-Astoria Salad with Pickled Beets

Ingredients:

• 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
Egg Dressing

Ingredients:

• 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

Ingredients:

• 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.