Take a small teaspoonful of French capers, dry them on a cloth, and sprinkle a few of them about an inch apart on the white surface.
Next chop up, very finely, about half a teaspoonful of parsley, and see that this doesn't stick together in lumps.

Place this on the end of a knife and flip the knife so that the little green specks of parsley fall on the white surface.

Next take about half a saltspoonful of finely crumbled bread, and shake these in a saucer with one or two drops of cochineal.
This will colour them a bright red, and they will have all the appearance of lobster-coral.

Place these red bread-crumbs on the end of a knife and let them fall over the white surface like the parsley.

The little red and green specks on the white background make the dish look exceedingly pretty.
Before mixing the salad all together add a tablespoonful of tarragon vinegar or lemon-juice.
TOMATO SALAD .-- For making tomato salad you require red, ripe tomatoes; the smoother they are the better, but the chief points are--very ripe and very red.