Lettuce Salad

Ingredients

• two heads of lettuce
• a quarter of a teaspoonful of salt
• one-eighth of a teaspoonful of pepper
• four tablespoonfuls of olive oil
• a tablespoonful and a half of vinegar

Method

1. 1

   Wash lettuce leaves and chill.

2. 2

   Rub a cup with onion, add salt, pepper, and oil, then stir in vinegar.

3. 3

   Pour dressing over lettuce before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 227. The excerpt below is the record exactly as published.

Lettuce Salad. Wash leaf by leaf the tender white leaves of two heads of lettuce, and put them into an ice-chest for an hour or two. A short time before the salad is to be served, cut an onion in halves, and rub the inside of a cup with it ; then put a quarter of a teaspoonful of salt, one-eighth of a teaspoonful of pepper, and four table- SALADS. 435 spoonfuls of olive oil into the cup, and after stirring well, gradually add a table-spoonful and a half of vinegar. Lay the lettuce in a salad dish, and pour the dressing upon it. This dressing answers for any salad of green or cooked vegetables. The onion flavor may be omitted if one prefer. * Onion-and-Lettuce Salad. Two heads of lettuce and a small Spanish onion must be taken, as well as six table-spoonfuls of olive oil, t

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