RADISH SALAD : The French ambassador presents his compliments and begs to state that he does not believe that any dish, or food, is more palatable than a salad of radishes, the radishes to be cut in very thin slices and to be seasoned with the usual salad dressing.
NOTE:—This salad will be at its best if the foundation, upon which the thin slices of radish are placed, is made of small crisp leaves of romaine. The usual dressing— French, of course—is prepared in this way:
To one tablespoonful of lemon or vinegar add three tablespoonsful of the best olive oil, a dash of black pepper, and a half teaspoonful of salt. Beat well with a silver fork, and add enough paprika to give it a ruddy color, and a rich flavor. If the salad dish is rubbed with garlic it will do no great harm to the mixture!