CookEat Recipe

Salad, Tyrolienne

Name: Salad, Tyrolienne
Ingredients: 1 Teaspoon Oriental curry powder — Oriental curry powder; 1906 source measure retained without conversion; 0.5 Teaspoon Prepared mustard — French mustard; 1906 source measure retained without conversion; 0.25 Teaspoon English mustard powder — English ground mustard, estimated light saltspoon; 1906 source measure retained without conversion; 0.25 Teaspoon Cayenne pepper — Cayenne, estimated light saltspoon; 1906 source measure retained without conversion; 1 Teaspoon Parsley — Parsley, finely chopped; 1906 source measure retained without conversion; 0.5 Teaspoon Chive — Chives, finely chopped; 1906 source measure retained without conversion; 2 Shallot — Shallots, finely chopped; 0.25 Garlic clove — Garlic clove, historical bean approximation; 4 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 1 Teaspoon White pepper — White pepper, light measure; 1906 source measure retained without conversion; 0.25 Lemon — Lemon for finely chopped zest; 1 Tablespoon Olive oil — Olive oil, initial; 1906 source measure retained without conversion; 4 Tablespoon White wine vinegar — White-wine vinegar, initial; 1906 source measure retained without conversion; 237 Millilitre Cooked green beans — Cold COOKED string beans, half pint; 2 Pickled beetroot — Medium pickled beetroots; 1 Onion — Onion; 2 Hard-boiled egg — Cold hard-boiled eggs; 2 Apple — Medium apples, peeled/cored; Olive oil — Olive oil for top-up; White wine vinegar — White-wine vinegar for top-up

Type: Salad

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

1 Teaspoon Oriental curry powderOriental curry powder; 1906 source measure retained without conversion
0.5 Teaspoon Prepared mustardFrench mustard; 1906 source measure retained without conversion
0.25 Teaspoon English mustard powderEnglish ground mustard, estimated light saltspoon; 1906 source measure retained without conversion
0.25 Teaspoon Cayenne pepperCayenne, estimated light saltspoon; 1906 source measure retained without conversion
1 Teaspoon ParsleyParsley, finely chopped; 1906 source measure retained without conversion
0.5 Teaspoon ChiveChives, finely chopped; 1906 source measure retained without conversion
2 ShallotShallots, finely chopped
0.25 Garlic cloveGarlic clove, historical bean approximation
4 Teaspoon SaltSalt; 1906 source measure retained without conversion
1 Teaspoon White pepperWhite pepper, light measure; 1906 source measure retained without conversion
0.25 LemonLemon for finely chopped zest
1 Tablespoon Olive oilOlive oil, initial; 1906 source measure retained without conversion
4 Tablespoon White wine vinegarWhite-wine vinegar, initial; 1906 source measure retained without conversion
237 Millilitre Cooked green beansCold COOKED string beans, half pint
2 Pickled beetrootMedium pickled beetroots
1 OnionOnion
2 Hard-boiled eggCold hard-boiled eggs
2 AppleMedium apples, peeled/cored
Olive oilOlive oil for top-up
White wine vinegarWhite-wine vinegar for top-up

Method

Steps

Step 1
Make No863 ONCE from embedded raw inputs and full reviewed method: In a clean cold bowl, mash the curry, mustards, cayenne, washed chopped herbs, shallots, garlic, salt, pepper and lemon zest together. Mash in the first tablespoon of olive oil until almost a pulp, then whisk in the four tablespoons of white-wine vinegar. Transfer to a measuring vessel. Add further oil and vinegar in a two-to-one volume ratio until the dressing reaches the printed one-quart mark, mixing thoroughly. Strain into a clean lidded vessel. Refrigerate promptly. Shake sharply immediately before measuring four tablespoons for No. 38 or another salad. Measure actual FINISHED output; use only recorded child allocation.
Step 2
Slice two pickled beets/onion, chop two cold hard-boiled eggs and dice two apples; toss with half-pint cold cooked beans. Add four tablespoons measured FINISHED No863, mix and serve safely chilled.

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