Skip to main content
Epicurious
House & Garden

Salade de Boheme

By Ruth A. Matson

3.3

(3)

Recipe information

  • Yield

    Serves 6

Ingredients

1 large bunch watercress
1/2 celery cabbage
1/2 cucumber
4 hard-cooked eggs
4-6 small boiled beets
1 tablespoon chives
1/2 teaspoon marjoram
6 anchovy fillets, chopped small
1/2 cup Spiced Salad Dressing

Preparation

  1. Line a bowl with watercress and on this bed arrange cross-cut slices of celery cabbage, intermingled with thin slices of unpeeled cucumber. Arrange slices of the eggs and beets on top of this. Sprinkle with the herbs and anchovy. When ready to serve, pour on Spiced Salad Dressing and toss well.

TagsSaladWatercressLeafy GreensVegetableNapa CabbageCabbageCucumberBeetRoot VegetableChiveHerbs & SpicesAnchovyFishSeafoodSideStarterMainLunchDinnerGluten FreeDairy FreeNut FreeNo-CookHouse & Garden
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.