The 1901 Cookbook Archive
No. 2567 — Chicory Salad
English historical translation of Molokhovets recipe No. 2567 from the 1901 Russian cookbook, retaining original methods and measures.
Clean two large heads of chicory, discard the outer leaves and, if washed, dry the leaves with a napkin. Rub a small piece of garlic, first sprinkled with salt, over a crust of white or rye bread.
Put this crust among the salad leaves, add salt and finely ground white pepper, then mix with 5 tablespoons of Provençal (olive) oil and 2 tablespoons of vinegar.
The source serves it with roast beef, lamb, turkey, fattened young fowl, pork and fish, but not veal. It also notes that French cooks and vegetarians may serve chicory salad as a dish in its own right.
Original source: Read Russian recipe No. 2567. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.