{"id":6344,"slug":"chiffonnade-salad","title":"Chiffonnade salad","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["romaine","lettuce","chicory","escarole","sliced cucumbers","quartered tomatoes","French dressing","chopped beets","eggs","parsley"],"ingredients_norm":["romaine","lettuce","chicory","escarole","cucumber","tomato","french dressing","beet","egg","parsley"],"steps":["Put in salad bowl.","Pour French dressing over all.","Garnish with chopped beets, eggs and parsley."],"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/39550","source_ref":"pg:39550:w129:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8022d4515ef2e3f9024212f79c14792e87d90b0162b1f5af24ca449004f12a61","created_at":"2026-08-02T16:51:58Z","updated_at":"2026-08-02T16:51:58Z","notice":"Historical recipe (1919), 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/chiffonnade-salad"}