Judy Garland’s Vegetable Salad

Vegetable Salad recipe

Learn more about Judy Garland's life and her affinity for this vegetable salad recipe on The History Kitchen blog.

Ingredients

  • Salad Ingredients:
  • 2 hearts of romaine, chopped
  • 1 endive, sliced
  • 1 cup chopped watercress leaves
  • 3 carrots, peeled and grated
  • 2 celery stalks, diced
  • 2 tomatoes, cored and diced
  • ½ cup olives, pitted and quartered
  • ½ cup peas, frozen or fresh – if fresh, steam lightly then chill, if frozen let thaw under cool running water
  • Dressing Ingredients:
  • ½ cup olive oil
  • ¼ cup vinegar (I used champagne vinegar)
  • 1 tsp salt (I used 1 1/2 tsp)
  • 1 tsp sugar (I used 2 tsp for a slightly sweeter dressing)
  • 1 tsp paprika
  • ½ tsp minced fresh garlic

Directions

  1. Combine salad ingredients in a bowl.
  2. Whisk together dressing ingredients, or shake them in a clean bottle. Let rest for 5 minutes.
  3. Whisk or shake again, let rest for 5 minutes.
  4. Whisk or shake again, then pour over the salad. This makes a lot of dressing—you may wish to start by adding half to the salad, then add more to taste after tossing, to avoid “drowning” the salad in dressing.
  5. Use clean hands to toss the salad ingredients with the dressing, making sure all ingredients are evenly coated with dressing. Serve.

Tips/Techniques

You will also need: large salad bowl, whisk and small bowl or clean dressing bottle