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Chicory Salad

(Vaughan’s Vegetable Cook Book)







Wash and shake well; select the white leaves and cut in one or two inch

lengths. In the salad bowl mix the oil, salt and vinegar then add the

chicory and mix vigorously with a wooden fork and spoon; add the vinegar

sparingly--1-1/2 tablespoons of vinegar to 6 of oil. A crust of bread

rubbed with garlic is usually added, but the bowl itself may be slightly

rubbed with a cut clove.











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