{"id":7202,"slug":"neapolitan-salad","title":"NEAPOLITAN SALAD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["White meat of a turkey","Pickles","Beets","One or two carrots","Potatoes","Asparagus","Bunch of crisp, white celery","Whole celery root","Fine salt","Mayonnaise dressing","Lettuce leaves or white cabbage leaves","Hard-boiled eggs","Capers","Fresh parsley"],"ingredients_norm":["white meat of turkey","pickle","beet","carrot","potato","asparagus","crisp white celery","whole celery root","fine salt","mayonnaise dressing","lettuce leaves or white cabbage leaf","hard boiled egg","caper","fresh parsley"],"steps":["Take some white meat of a turkey, cut up fine, cut up a few pickles the same way, a few beets, one or two carrots, a few potatoes (the carrots and potatoes must be parboiled), also a few stalks of asparagus.","Chop up a bunch of crisp, white celery; a whole celery root (parboiled), sprinkle all with fine salt and pour a mayonnaise dressing over it.","Line the salad bowl with lettuce leaves or white cabbage leaves. Add a few hard-boiled eggs and capers; garnish with sprigs of fresh 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/12350","source_ref":"pg:12350:w46:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"aa332b495202a873a65ef25f38bb95a229f82cb54fa731b72e57bd57cfc2f710","created_at":"2026-08-02T16:58:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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/neapolitan-salad"}