Corn Salad from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
This is an excellent salad, and is prepared and served with a French Dressing. Take one pint of fresh Doucette and pare off the outer stale leaves, if there are any; cut off the roots. Wash the Dou...
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Ingredients
- A Pint of Corn Salad
- 2 Hard-Boiled Eggs, or 2 Medium-Sized Beets (If Desired)
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