Lettuce Salad (1)

Ingredients

• 4 or 5 heads of cabbage lettuce
• 4 tablespoonfuls olive oil
• 2}^ tablespoonfuls tarragon vinegar
• pepper according to taste
• salt according to taste
• a small pinch of mint

Method

1. 1

   Remove all outside leaves and cut off the stalks of the lettuce.

2. 2

   Cut each head into quarters.

3. 3

   Mix olive oil, tarragon vinegar, pepper, and salt in a bowl, then add the lettuce and toss for 5 minutes, adding chopped mint.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 56. The excerpt below is the record exactly as published.

Lettuce Salad (1) — Take 4 or 5 heads of cab- bage lettuce, remove all outside leaves and cut off the stalks close; then cut each head apart into 4 or 5 "quarters," that is, cut through the stalk and then tear the rest. Put 4 tablespoonfuls 119 120 White Ribbon Cook Book. olive oil into the salad bowl, with 2}^ table- spoonfuls tarragon vinegar, pepper and salt ac- cording to taste, and beat the mixture with a fork some minutes; then put in the lettuce and keep it turning over swiftly for 5 minutes, adding a small pinch of mint, chopped as finely as pos- sible. Lettuce Salad (2) — Wash 2 heads lettuce, dry them thoroughly and break the leaves or cut them into convenient pieces. Put the yolks of 2 hard-boiled eggs into a basin with a teaspoon- ful of French mustard, pepper and salt to taste, and a tablespoonful of oil; work the mixture into a smooth paste, and add consecutively 3 tablespoonfuls of oil,l of tarragon and 1 of plain vinegar; then a little chervil, garden cress and tarragon finely chopped. Stir the mixture well, and lastly add the lettuce; turn it or work it well. Garnish the top with hard-boiled eggs. Herring Salad — Heat through by turning on the stove 3 well-smoked herring, then tear off the heads and pull the skin away; split, take out the backbones, and cut up into small bits, or to shred them is better. Put in a salad bowl, add 1 small chopped onion, 2 hard-boiled chopped eggs, and 1 boiled potato; cut fine with a teaspoonful of chopped parsley; season with a teaspoonful of salt, 1 of pepper, 3 tablespoonfuls vinegar and 2 of oil. Mix well, and, if you have it, decorate with a boiled beet. Potato Salad -Slice 8 cold boiled potatoes; dis- pose between the slices 1 silver-skinned onion cut quite fine; beat together 3 parts oil and 1 part, more or less, according to the strength of it, tar- ragon vinegar, with pepper and salt to taste. Pour this over the potatoes, and strew over all a small quantity of any of the following : Powdered Salads. 121 sweet herbs, mint, parsley, chervil, tarragon or capers, or a combination of them all, finely minced. Cold Slaw — To 1 quart cut cabbage, use ^ cupful cream (either sweet or sour), 2 table- spoonfuls vinegar, 2 eggs, 1 teaspoonful salt, 1 tablespoonful butter and a little pepper; put the vinegar on to boil, add the beaten eggs to the cream and butter, and stir these into the boiling vinegar till the butter is melted and the whole mass smooth and creamy; add the pepper and salt and pour, while hot, over the cabbage; when cold, it is ready for use. Lobster Salad — Clean thoroughly some let- tuce, endives and beetroots, cut them up and mix them with the following dressing: 4 table- spoonfuls oil, 2 tablespoonfuls vinegar, 1 tea- spoonful made mustard, the yolks of 2 eggs, 3^ teaspoonful anchovy sauce, and cayenne and salt. Pick out from the shells the flesh of 1 hen lobster, cut into well-shaped pieces, put ^ in the salad and garnish with the rest, also with the whites of 2 hard-boiled eggs chopped fine, and the yolks mixed with the coral and rubbed through a sieve. Sardine Salad — Allow 3 sardines for each person; bone and fillet these, carefully removing all the skin, and set them aside until required. Boil 2 eggs for 3 minutes; shell them and break them up in your salad bowl with a spoon; mix with them a teaspoonful each French mustard and essence of anchovies, the strained oil from the tin of sardines with as much Lucca oil as will make 3 tablespoonfuls in all; add Chile, shallot, and good malt vinegar to taste (vinegar varies so much in acidity that it is difficult to specify the exact proportion). Cut up some nice crisp lettuce, and mix it well with the dress- 122 White Ribbon Cook Book. ing, but only just before it is to be served. Put a little heap of mustard and cress in the center of the salad, with a whole red capsicum upon it. Arrange the sardines round, and outside these a border of mustard and cress, dotted here and there with thin slices of red capsicums. Cabbage Salad — Chop fine 1 firm head cab- bage, sprinkle lightly in a dish. Make the dressing as follows: Stir together 2 raw eggs, 1 teaspoonful white pepper, 1 teaspoonf ul mustard, a little salt, 2 teaspoonfuls melted butter and 1 cupful strong vinegar. Put this mixture in a small vessel set inside of another full of boiling water and stir 5 minutes; set aside to cool, then beat in 3^ cup cream, pour over the cabbage and serve. Tomato Salad — Peel some good-sized toma- toes, not over-ripe, cut them in slices and remove the pips, lay them in a dish with oil and vinegar in the proportion of 2 to 1, sprinkle pepper and salt over them according to taste, a few leaves basil finely minced, and some onions very finely sliced. They should lie in the sauce for a couple of hours before serving. Egg" Salad — Boil 3^ dozen eggs until hard, shell them and cut them into slices and pour over them, while hot, the following dressing: Put in a soup plate 3^ teaspoonful salt and }^ teaspoonful black pepper, add 3 tablespoonfuls olive oil

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