Lettuce Salad

Ingredients

• a large head of lettuce
• the Foam or French Dressing
• Powdered sugar
• a chopped onion
• Sliced cucumbers
• hard-boiled eggs
• pickled beets
• anchovies
• a few tarragon leaves

Method

1. 1

   Wash the lettuce carefully, using only the inside tender leaves, and wipe with a cloth.

2. 2

   Tear into small pieces or use whole.

3. 3

   Place in a bowl and cover with French Dressing.

4. 4

   Powdered sugar may be sprinkled over before adding dressing.

5. 5

   Serve alone or add dressing at the table.

6. 6

   Garnish with sliced cucumbers, hard-boiled eggs, pickled beets, and nasturtiums.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 494. The excerpt below is the record exactly as published.

Lettuce Salad, — ^Wash the lettuce carefully, using only the in- side tender leaves, and wipe with a cloth to remove all grit. It is a very delicate vegetable and easily spoilt by careless handling. Tear into small pieces or use whole (never cut lettuce). Place in a bowl and cover with the Foam or French Dressing. Powdered sugar may also be sprinkled over the lettuce before adding dressing. Some prefer to serve the salad alone and add dressing at table. Those who like the flavor add a chopped onion. I SALADS. 571 Sliced and chopped radishes and cucumbers are also used in lettuce I salad and- adding thin slices of cold meat or flaked fish makes a very nice dish for luncheon. Chopped celery and anchovies are nice additions to a plain lettuce salaa, or add a few tarragon leaves. Tarragon has a flavor unlike anything else, and gives to lettuce salad that pleasing flavor peculiar to French salads. If the leaves cannot be had, use tarragon vinegar instead of plain in the dressing If the lettuce is at all wilted place in very cold water for an hour or two Sliced cucumbers, hard-boiled eggs, pickled beets, nastur- tiums, radishes, and cut vegetable flowers are used for garnishing. Cheese is generally served with lettuce salad, and when latter is dressed at table, serve small dish grated cheese with it to be sprinkled over the lettuce. It is delicious, and sometimes crackers or thin bread and butter accompany it. Cheese crusts,and Cheese Straws are also very palatable with it. Com^aalad Salad is made as above using corn-salad instead of lettuce. Currant Salad is made by mixing fresh ripe currants with lettuce and the French Dressing. Lobster Salad. — Crack the claws of a cooked lobster (see Shell- fish) after first disjointing, twist ofl'head, split body in two length- wise, pick out meat in bits not too fine, saving coral separate ; tear a large head of lettuce

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