Lettuce Salad

Ingredients

• Two heads of lettuce
• one dessert spoonful of salt
• one-half teaspoonful of pepper
• one tablespoonful of salad oil
• three tablespoonfuls of vinegar
• two hard boiled eggs

Method

1. 1

   Wash and dry lettuce leaves.

2. 2

   Tear into pieces and arrange in a bowl.

3. 3

   Sprinkle with salt and pepper.

4. 4

   Mix vinegar and oil, pour over salad, and stir.

5. 5

   Cut eggs into quarters and garnish.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 55. The excerpt below is the record exactly as published.

LETTUCE SALAD. Hi^ Note, — A tomato salad may be prepared in this same manner with this difference, a little sugar must be added to the ingredients for the dressing. Beef Salad. — One pound of rare roast beef, one- quarter of a boiled beet, one tablespoonful of vinegar, three tablespoonfuls of salad oil, one teaspoonful of salt, one-half teaspoonful of black pepper, one head of lettuce. Wash the lettuce, each leaf separately, dry it thor- oughly with a towel, taking care not to crush or wilt it, and reserving the few delicate inner leaves for garnishing, tear the rest into irregular pieces arid arrange theip in the bottom of a salad bowl. Cut the beef into small square pieces, slice the beet and cut it also into pieces ; mixing both lightly together, put them in pyramidal shape upon the lettuce in the bqwl and sprinkle over all the pepper and salt. Mix to- gether in a separate bowl the vinegar and oil, and when thoroughly blended, pour this dressing oyer the salad, and garnish at the top with the small lettuce leaves. Note. — A salad may be made of sliced cold tongue by following the above directions and substituting the tongue for the cold roast beef. Xiettuce Salad.— Two heads of lettuce, one dessert spoonful of salt, one-half teaspoonful of pepper, one table- spoonful of salad oil, three tablespoonfuls of vinegar, two hard boiled eggs. Separate the leaves of the heads of lettuce, wash them carefully, and dry each leaf thoroughly with a towel, handling them gently that they may be neither crughed nor wilted. Tear the leaves into pieces and arrange them lightly in a salad bowl. Sprinkle over them the 124 SALADS. pepper and salt, and mixing the vinegar and oil together in a separate bowl pour it, when well blended, over the salad and stir all together at table when serving. Cut the h^rd boiled eggs jnto quarters and garnish the dish with them. NotKs — Endive, eschalot, chickoiy, watercresseS, celery and all green salads may be prepared as the lettuce and salad is prepared. All green salads should have the material of which they are composed made very cold and crisp before dressing. If French dres.sing is preferred to the vinegar dressing, the propor- tions of vinegar and oil may be simply changed from the above given quantities to three tablespoonfuls of salad oil

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