Cos Lettuce Salad

Ingredients

• one large fully leaved cos-lettuce
• a small teaspoonful of the best French or Italian red-wine vinegar
• dusting salt
• grinding fresh black pepper

Method

1. 1

   Prepare lettuce by removing outer leaves and cutting tips.

2. 2

   Break into inch lengths and place in a salad bowl.

3. 3

   Dress with oil, vinegar, salt, and pepper just before serving.

Nutrition per serving

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 11. The excerpt below is the record exactly as published.

one large fully leaved cos-lettuce (now coming in in nice condition) or two small ones. Strip off the outer leaves, rejecting all that are flabby, bruised, or coarse. With a sharp knife cut off the tips of the leaves that remain, and remove the now pale-tinted leaves that still adhere to the stalk with your hand, examine each and wipe off any dust or grit there may be, avoiding washing or wetting if possible. The whole, having thus passed their examination, may now be broken up into inch lengths and thrown into a clean, dry salad-bowl. The mixing is very simple ; all it needs is a good eye, the best materials, and obedience to the rule that the operation ought not to be carried out till the salad is actually wanted. Using the best oil, commence by anointing the leaves, turning them about with the wooden salad-fork, and dripping the oil over them till they all glitter — to exactly fix the quantity of this ingredient is impossible, for it must vary according to the quantity of green-stuff. Let the eye guide the hand. Stop when the stage indicated has been reached, add a few drops of the best French or Italian red-wine vinegar — a small teaspoonful is ample for a full-sized cos-lettuce — and then season, dusting salt over the leaves with a fine dredger (such as used for muffins) and grinding fresh black pepper

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