The 1901 Cookbook Archive
No. 1350 — Frisée Chicory Salad with Garlic-Rubbed Bread
English historical translation of Molokhovets recipe No. 1350 from the 1901 Russian cookbook, retaining original methods and measures.
Trim two large heads of frisée chicory and discard the outside leaves. If washed, dry them in a napkin.
Rub a piece of salted garlic over a crust of white or rye bread and put it in the salad.
Season with salt, finely ground white pepper, five spoonfuls of olive oil and two spoonfuls of vinegar; toss.
Serve with roast beef, mutton, turkey, poularde, pork or fish, but not veal according to the author's preference.
The cookbook notes that vegetarians and French diners also serve it as a separate dish.
Original source: Read Russian recipe No. 1350. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.