{"id":3771,"slug":"chiffonade-salad","title":"CHIFFONADE SALAD","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["hearts of celery","grape fruit","four medium-sized tomatoes","bleached leaves of Chicory","French Dressing","chopped parsley","green and red sweet peppers","sprays of pepper-grass or parsley","Mayonnaise Dressing"],"ingredients_norm":["hearts of celery","grape fruit","sized tomato","bleached leaves of chicory","french dressing","parsley","green and red sweet pepper","sprays of pepper grass or parsley","mayonnaise dressing"],"steps":["Cut the hearts of celery in one-inch pieces, cut pieces in straws to fill one cup.","Remove the pulp from grape fruit, leaving each half-section in its original shape. There should be one cup.","Peel and chill four medium-sized tomatoes (Southern or hot-house at this season), cut in slices.","Cut the bleached leaves of Chicory in pieces for serving, arrange in nests on serving dish, and arrange other ingredients in separate mounds in the nests.","Marinate with French Dressing, and garnish each with chopped parsley, green and red sweet peppers cut in thread-like strips, and sprays of pepper-grass or parsley.","Pass Mayonnaise Dressing."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:19","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6c3508a5986926dfa5da2761b22ee84caaa96f0a56fd911020ad3fe491e7e1a6","created_at":"2026-08-02T15:43:24Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/chiffonade-salad"}