Salad #24 - Green bean salad

(not real photo)

To serve 4 to 6

1/2 lb. - 3/4kg.     small tender green beans, trimmed 
salt 
1 tbsp. -  15 mi.   butter  
1                          garlic clove, halved 
2 tbsp. 30 mi.      finely chopped fresh chervil   
2 tbsp. 30 mi.     finely chopped, fresh young burnet  
leaves 
2 tbsp. 30 mi.    finely chopped fresh tarragon  
2 tbsp. 30 mi.    finely cut fresh chives  
2 tbsp. 30 mi.    finely chopped fresh watercress  
                         olive oil 
                         tarragon vinegar 
                         freshly ground black pepper


Cook the bflans in boiling salted water with the butter until just tender, then drain them. Rub a salad bowl with the garlic clove and arrange the beans pleasingly in the bowl. Mix the herbs together and arrange them in a ring around the beans. Season the salad at the table with the olive oil, tarragon vinegar and a little black pepper.

Salad #23 - Melon Curry Salad

To serve 3 or 4


3 cups  small cubes of cantaloupe or watermelon
1 tsp.  curry powder
1 tbsp. fresh lemon juice
1 tbsp.  cider vinegar
1/3 cup  heavy cream
lettuce leaves

Mix the curry powder, lemon juice and cider vinegar in a small bow 1. Let the dressing stand for five minutes. Whip the cream until thick but not really stiff. Stir the curry mixture gently into the whipped cream, then carefully mix in the melon cubes. Chill for 10 minutes. Serve spooned into indi-vidual lettuce leaves

Salad #22 - Green Banana Salad

This recipe is from Martinique, in the Caribbean. / To server 6 or 8.
4    Green bananas.
Salt.
1    Large tomato, peeled, seeded and carelessly chopped.
1    Cup Sliced celery.
2    Medium-sized carrots, scraped and shredded.
1    Medium-sized avocado, halved, peeled, pitted and sliced.
Lettuce leaves.
1/2 vinaigrette, made with 2 tsp [10ML] Dijon mustard.

Peel the green bananas by cutting through the skin length wise in two or three places, then peeling the skin of in sections. Put the bananas into a saucepan with enough cold water to cover them, and add a little salt. Bring the water to a boil. Reduce the heat, cover and cook for about 10 minutes or until the bananas are tender. Drain, cool, and cut the bananas crosswise into slices lfz inch [ 1 em.] thick.
Mix the bananas, tomato, cucumber, celery, carrots and avocado lightly with the vinaigrette. Line a salad bowl with the lettuce leaves and fill with the banana mixture

Salad #21 - Mango-Papaya Salad

To serve  6 

3  firm ripe mangoes, peeled, pitted and cut into bite-sized pieces 

3  firm ripe papayas, peeled, seeded and cut into bite-sized pieces 

1/4 cup  freshly shredded coconut  / 50 mi. 

1/4 cup  slivered almonds   / 50 mi.

1/3 cup  mayonnaise (recipe, page 166)  / 75 mi. 

1 1/2 tbsp.  fresh lemon juice  22 mi. 

Mix the fruits well. Sprinkle them with the coconut and slivered almonds. Chill. In a small bowl, blend the mayon-naise and lemon juice. Top the salad with the mayonnaise dressing before serving

Salad #20 - Waldorf salad

This recipe, first published in 1896, records the original formula for the now famous if widely varied salad as conceived by Oscar of the Waldorf

To serve 4:

2 : apples, peeled, cored and cut into small pieces, about 1/2 inch [ 1 em.] square
1 cup/250Ml: Celery, cut into 1/2 inch [1cm] pieces.
About 1/4 cup /50ml : Mayonnaise.

Combine the apples and celery, Be careful not to let any seeds of the apples be mixed in. The salad must be dressed with a good mayonnaise.