Lettuce Salad

Ingredients

• Choose young fresh lettuces
• a little chopped parsley
• tarragon
• chives
• a few spring onions
• some French dressing
• a few radishes, or a few nasturtium flowers

Method

1. 1

   Wash and prepare the lettuce, breaking it into small pieces.

2. 2

   Shake dry.

3. 3

   Put into a salad bowl, add parsley, tarragon, chives, or spring onions.

4. 4

   Rub the bowl with garlic if desired.

5. 5

   Mix with French dressing at serving time and garnish with radishes or nasturtium flowers.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 285. The excerpt below is the record exactly as published.

Lettuce Salad (Salade a la Romaine) Choose young fresh lettuces and use the tender leaves only. Wash and prepare the lettuce as directed on p. 176, break it in small pieces and shake it very dry in a cloth or salad basket. Some authorities say that the lettuce should never be washed ; when taken from one’s own garden and grown in clean surroundings this may be very well, but when bought, it is a very questionable habit. Put the prepared lettuce into a salad bowl and add to it a little chopped parsley, tarragon, and chives, or a few spring onions, or the salad bowl may be rubbed with a clove of garlic. At the moment of serving, mix the salad with some French dressing (Recipe 748). It will require a lot of mixing to blend it thoroughly with the leaves. The salad may then be garnished with a few radishes, or a few nasturtium flowers

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