LETTUCE, CELERY AND WATERCRESS SALAD attractive composite salad, Salade Mimosa (sah-lahd mee-moh-sah) makes a lovely hors d’oeuvre. It may also be served as an accompaniment to grilled steak.
2 lettuce hearts, washed and shredded J bunch watercress, washed, shaken dry and chopped
2 celery stalks, trimmed and chopped
3 fl. oz. French Dressing
2 hard-boiled egg yolks, chopped
2 oranges, peeled, white pith removed and segmented
2 teaspoons olive oil
1 teaspoon white wine vinegar
1 banana, peeled and thinly sliced
1 tablespoon lemon juice
10 green grapes, halved and seeded
1 tablespoon single cream
In a large mixing bowl, combine the lettuce hearts, watercress, celery, French dressing and egg yolks. Using two large forks, toss the ingredients until they are well mixed. Transfer the lettuce mixture to a glass serving dish.
In a small mixing bowl, combine the orange segments, oil and vinegar. In another small mixing bowl, combine the banana and lemon juice and in a third small mixing bowl, combine the grape halves and cream.
Arrange the fruits and their dressings decoratively over the top of the salad. Serve immediately.