CookEat Recipe
Basto Salad
Celery, green pepper, apple and escarole tossed at service with curry-mustard No. 863 dressing.
Method
Steps
Step 1
Prepare the No. 863 dressing from its listed curry, mustards, cayenne, parsley, chives, shallots, garlic, salt, pepper and lemon zest. Mash with its first tablespoon olive oil, add four tablespoons white-wine vinegar, then top up with further oil and vinegar at the printed 2:1 top-up ratio to the one-quart mark. Strain into a clean vessel and refrigerate. Shake, then measure four tablespoons for this salad; the dressing raw inputs appear once above, and this aliquot is its output.
Step 2
Julienne the very small celery stalk and green pepper. Peel and core the apple and julienne it to match. Detach escarole leaves, wash and drain thoroughly, then halve each leaf.
Step 3
Combine celery, pepper, apple and escarole in a bowl. At the last moment, add the measured four tablespoons dressing, toss carefully and serve.
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