Onion-and-Lettuce Salad

Ingredients

• two heads of lettuce
• a small Spanish onion
• six tablespoonfuls of olive oil
• three of vinegar
• half a teaspoonful of salt
• one-eighth of a teaspoonful of pepper

Method

1. 1

   Mix salt and pepper with oil, add vinegar, and stir.

2. 2

   Prepare lettuce and onion, layering them in a bowl with dressing.

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 226. The excerpt below is the record exactly as published.

ix table-spoonfuls of olive oil, two of vinegar, a tea- spoonful of salt, and one-fourth of a teaspoonful of pep- per being used. Turn the vegetables from the can into a strainer, and after pouring cold water over them, put^ them into a salad bowl. Mix the oil, vinegar, salt, and pepper, and add to the vegetables, mixing all very thoroughly. Or, instead of the can of vegetables, use a gill each of carrot, turnip, Lima beans, green peas, and cauliflower. All except the peas should be cut into small, pretty shapes. * Potato Salad. In no other salad is there such an opportunity for variety of combinations. The salad, though, of course, to be served cold, is always better for being made of hot potatoes. New potatoes — and when these are not in season, German potatoes — are best. A ripe, mealy potato breaks into crumbs, and spoils the appearance of the dish. Of course, it is not always convenient to obtain either new or German potatoes. In that case boil the potatoes a little less time than for most other purposes, — say twenty-five minutes, instead of thirty. Cold potatoes may be used. Here are a few combina- tions, and the housekeeper may enlarge upon them to any extent she pleases. Cut one quart of boiled potatoes into small cubes. Add to them one teaspoonful of chopped parsley, and 434 MISS PARLOA'S KITCHEN COMPANION. a dressing made with three table-spoonfuls of vinegar, six of oil, three of hot water or stock, one level table- spoonful of salt, one-third of a teaspoonful of pepper, and one teaspoonful of onion juice. Mix this lightly with the potatoes, and set away in a cold place for an hour or more. Sprinkle a teaspoonful of salt and a teaspoonful of onion juice over a quart of potato cubes, and add half a pint of cream dressing. Let the dish stand for an hour or more in a cold place. At serving-time arrange crisp leaves of lettuce on a flat dish. Put two table- spoonfuls of the salad in each leaf, and put a teaspoonful >f fine-chopped cooked beet on top of the potato. Make a dressing, the same as for oyster salad, omit- ting the crackers, however. Mix with one quart of potato cubes one table-spoonful of capers, two of chopped cucumber pickles, and one teaspoonful of salt. Now add the dressing, and a teaspoonful of onion juice. Let the salad stand until perfectly cold. Olives, smoked herring, fine-chopped cooked ham, or smoked salmon, may be combined with potatoes in a salad. Indeed, anything in the way of fish, meat, or vegetable may be used. Care must be taken that such additions do not predominate. * 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, three of vinegar, half a teaspoonful of salt, and one-eighth of a teaspoonful of pepper

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