Chapter XVII · Roasts and Salads · No. 1985
1985—Simple Salads
They comprise, in the first place, those salads known under the name of green salads. Such are lettuce, cos lettuce, chicory, endive, batavia, celery, corn-salad, dandelion, purslain, dittander, rampion, salsify leaves, white dandelion, &c.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1985, p. 616. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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