A Plain Salad

Ingredients

• Long lettuce
• a large piece of salt
• about a teaspoonful of salt
• some pepper
• a very slight pinch of mustard
• a tablespoonful of vinegar
• between two and three of salad oil
• Chopped onion
• a little fresh tarragon

Method

1. 1

   Strip off outside leaves of lettuce, soak in cold water with salt, rinse, and drain.

2. 2

   Prepare dressing in the salad bowl with salt, pepper, mustard, vinegar, and oil.

3. 3

   Mix well, add lettuce, stir, and serve immediately.

Nutrition per serving

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 31. The excerpt below is the record exactly as published.

A Plain Salad Long lettuce makes the best salad, for they do not retain the water as the round ones do. Strip off the outside leaves, and pull the hearts of the lettuce away with your fingers. Do not cut with a knife. Place them in a bowl of fresh cold water, throwing in a large piece of salt. Let them remain in this water till the lettuce is nice and crisp. Then thoroughly rinse, and place in a colander to drain. Care- fully wipe with a clean cloth. The dressing is far better made in the salad-bowl before the salad is put in — for it mixes better than when 102 PLAIN COOKING poured over — about a teaspoonful of salt, some pepper, and a very slight pinch of mustard, a tablespoonful of vinegar, and between two and three of salad oil. Beat all well together till the ingredients are thoroughly well mixed, then gradually put the leaves in, breaking them as you do so. Thoroughly well stir, and serve at once, for a salad should be eaten as soon as made, though it does not matter how long the dressing is prepared. Chopped onion is a great improvement, also a little fresh tarragon

Cook this with the app: pantry check, scaling, and the assistant.