Plain Lettuce Salad

Ingredients

• a head of cabbage lettuce
• a French dressing

Method

1. 1

   Take the leaves apart, wash and dry them.

2. 2

   Flatten the stalks by cutting a slice off the bottom.

3. 3

   Arrange the leaves on a round platter and pour French dressing over them just before serving.

Nutrition per serving

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 43. The excerpt below is the record exactly as published.

Plain lettuce salad. The lettuce here is arranged to resemble a cabbage. For this a head of cabbage let- tuce is used. The leaves are taken apart, carefully 118 LUNCHEONS washed and dried, and the stalks flattened by cutting a little slice off the bottom to make them stand up- right. They are then put together again in the natu- ral form, but more spread open, and placed on a round platter. Just before serving a French dressing is poured over them Avith a spoon, to have each leaf moistened, care being taken not to disarrange the leaves. No. 2. Lettuce hearts. Divest a head of Boston cabbage let- tuce of the outer leaves down to the hard head. AVith a sharp knife cut the head into quarters and arrange them on a dish with the stalk ends toward the center. Sprinkle over them, or not, a little celery cut into small dice. If celery is used, place a little in the cen- ter of the dish and between the quarters. At the mo- ment of serving pour French dressing, using a spoon, into the lettuce hearts, moistening them well. The outside leaves taken from the head can be broken into small pieces or cut into ribbons and used as shown in other illustrations. No. 3. Bouquet salad. Break crisp lettuce leaves into pieces, arrange them on a flat dish, and place in the center a bunch of watercress or of nasturtium blossoms. Just before serving moisten the lettuce with French dressing, and the watercress also if it is used. No. 4. Bouquet salad. Place a number of cri.sp lettuce leaves together, and with a sharp knife cut them across into strips about a quarter of an inch wide. Pile the ribbons in the center of the dish and place slices of hard-boiled eggs around them. Moisten with French dressing at the moment of serving. 9.5. iioryrET ,«ai.ad. a moi-nd of (■iiLV.:i:Y, err txth dice, in the centei:. KADISIIES, CIT TO EKSEMIU.E EOSE.-^, PLACED AEOUND THE CELEEV AND ONE OX TOP. MATEECEESS AEOUXD THE 'WHOLE. ALL MOISTENED WITH FEENCII DEESSINO. 9G. BOLQl'ET SALAD. PILE OF CL'T BEETS IN THE CENTEE, SUKROI'NDED By ALTEEXATE PILES OF CELERY AND AVATERCKESS. A KADISH ON EACH PILE OF CELEET. ALL MOISTENED WITH FRENCH DEES.siNi;. No. 97. BOUQUET SAL.VD. HAKD-BC7ILED EOOS (JN .\ BED OF MAYONNAISE. CIKCLE OF CUT BEETS AROUND THE MAYONNAISE. LETTUCE CUT INTO EIBBONS AROUND THE BEETS. NO 9fi. SALAD OK ASPAKAGUS TlfS. A PILE Ol IIOILEJ. AsPVKW Is ru s SI K- ROUNDEP BY A WREATH fIF WHITE LETTUCE LEAVES AND KADISUEh CUT TO RESEMBLE ROSES, PLACED ALTERNATELY. ALL MOISTENED WITH FRENCH DRESSING. NO. 99. SALAD OF ARTICHOKE BOTTOMS, LETTUCE, AND PEAS, WITH MAYONNAISE. GAME — SALADS — COLD SERVICE — CHEESE 119 No. 5. Bouquet salad. Use a good head of cabbage lettuce.

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