Peel and cut in very thin slices, lay in a bowl, cover with water,
sprinkle a little salt over them and put a lump of ice on top, let them
remain until serving time, drain off the water and serve in a glass
dish with a French dressing. They should be very cold and crisp. A
little green pepper, chopped very fine, is an addition; also to rub the
spoon used in mixing with a clove of garlic gives a piquancy to the
salad.