Bouquet Salad

Ingredients

• crisp lettuce leaves
• a bunch of watercress or of nasturtium blossoms
• a French dressing

Method

1. 1

   Break lettuce leaves into pieces and arrange them on a flat dish.

2. 2

   Place watercress or nasturtium blossoms in the center.

3. 3

   Moisten with French dressing just before serving.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 43. The excerpt below is the record exactly as published.

a French dressing is poured over them Avith a spoon, to have each leaf moistened, care being taken not to disarrange the leaves. No. 2. Lettuce hearts. Divest a head of Boston cabbage let- tuce of the outer leaves down to the hard head. AVith a sharp knife cut the head into quarters and arrange them on a dish with the stalk ends toward the center. Sprinkle over them, or not, a little celery cut into small dice. If celery is used, place a little in the cen- ter of the dish and between the quarters. At the mo- ment of serving pour French dressing, using a spoon, into the lettuce hearts, moistening them well. The outside leaves taken from the head can be broken into small pieces or cut into ribbons and used as shown in other illustrations. No. 3. Bouquet salad. Break crisp lettuce leaves into pieces, arrange them on a flat dish, and place in the center a bunch of watercress or of nasturtium blossoms

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