Lettuce Salad

Ingredients

• Two heads of lettuce
• one dessert-spoonful of salt
• one half tea-spoonful of pepper
• one table-spoonful of salad oil
• three table-spoonfuls of vinegar
• two hard-boiled eggs

Method

1. 1

   Separate, wash, and dry the lettuce leaves.

2. 2

   Tear into pieces and arrange in a salad-bowl.

3. 3

   Sprinkle with pepper and salt, mix vinegar and oil, pour over the salad, and stir together when serving.

4. 4

   Cut hard-boiled eggs into quarters and garnish the dish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 86. The excerpt below is the record exactly as published.

Lettuce Salad. — Two heads of lettuce, one dessert-spoon- ful of salt, oue half tea-spoonful of pepper, one table- spoonful of salad oil, three table-spoonfuls 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, hand- ling them gently that they may be neither crushed nor wilted. Tear the leaves into pieces, and arrange them SALAD A-LA-RUSSE. 125 lightly in a salad-bowl. Sprinkle over them the pepper and salt, aud 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 hard-boiled eggs into quarters and garnish the dish with them. NOTES. — Endive, eschalot, chiccory, water-cress, celery, and all green salads may be prepared as the lettuce salad is prepared. All green salads should have the material of which they are com- posed made very cold and crisp before dressing. If French dressing is preferred to the vinegar dressing, the pro- portions of vinegar and oil may be simply changed from the above given quantities to three table-spoonfuls of salad oil, one table- spoonful of vinegar. Green salads should be stirred as little as possible before being sent to the table, in order that their freshness may be preserved until the moment of serving. Salad va-la-Russe. — One boiled carrot, one boiled turnip, two boiled potatoes, one-third of a head of fresh celery, one boiled beet, four olives, four anchovies, yolks of two eggs, one table-spoonful of vinegar, one tea-spoonful of tarragon vinegar, one tea-spoonful of salt, one half tea-spoonful of pepper

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