Tuesday, May 21, 2013


Black Radish and Baby Tomato Salad

½ cup sour cream
2 tsp. Maggi seasoning
½ tsp. Lawry’s Seasoned Salt
¼ tsp. black pepper
2 tsp. lemon juice
¼ cup finely chopped scallions
1 box cherry tomatoes
2 medium-sized black radishes

In the salad bowl, mix the sour cream, Maggi, salt, pepper, lemon juice and scallions.
Cut the cherry tomatoes in half and add to the dressing in the bowl.
Peel the black radishes with a potato peeler.  Slice them into thin slices and add to the dressing.
Toss well and serve.

Endive Salad

2 tbsp. olive oil
1 tbsp. vinegar
2 tsp. Maggi seasoning
½ tsp. salt
½ tsp. pepper
4 small heads endive
½ medium-size onion, peeled and very thinly sliced
6 pitted green olives, very thinly sliced
In a salad bowl, mix the oil, vinegar, Maggi, salt and pepper thoroughly. 
Cut off the bases of the endive heads, separate the leaves, wash and drain them.
Add the leaves, torn in half, to the sliced onion and olives.
Toss well and serve.

From:  Paul Rubenstein, Feasts For Two, A Cookbook of Menus and Recipes for Fifty Fabulous Meals, New York, MacMillan Publishing Co., Inc., 1973

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