An Excellent Salad of Young Vegetables

Ingredients

• 4 to 5 Artichoke bottoms
• Cold new potatoes
• Young carrots
• Minced tarragon, chervil, or other herbs
• English or French dressing
• Very young French beans
• Asparagus points
• Small tufts of cauliflower
• Liquor of pickled Indian mangoes
• Chili vinegar or cayenne pepper
• Dutch or American sauce

Instructions

1. Pare off the coarse, fibrous parts from the boiled and drained artichoke bottoms, carefully freeing them from the insides.
2. Cut the artichoke bottoms into quarters and lay them into the salad-bowl.
3. Arrange the cold new potatoes and young carrots, sliced moderately thin, over the artichoke quarters.
4. Strew minced tarragon, chervil, or other preferred herbs thickly over the surface, unless adding French beans, asparagus, or cauliflower.
5. Add very young French beans cut into lozenge-shaped lengths, asparagus points, or small tufts of cauliflower if desired.
6. Sauce the salad with an English or French dressing, or mix in liquor of pickled Indian mangoes, chili vinegar, or cayenne pepper as preferred, just before sending to table.