Romaine Lettuce Salad a la Walde

Ingredients

• Secure a head of white Romaine lettuce
• finely chopped green peppers
• well-seasoned French dressing

Method

1. 1

   Wash the lettuce and separate the leaves.

2. 2

   Soak in ice-water to become crisp.

3. 3

   Fill the even-sized leaves with chopped green peppers drenched in French dressing.

4. 4

   Arrange on a bed of narrow strips of lettuce and decorate with pimentos.

5. 5

   Sprinkle with French dressing before serving.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 51. The excerpt below is the record exactly as published.

Romaine Lettuce Salad a la Walde Salade Romaine a la Walde Secure a head of white Romaine lettuce, wash it well, and sepa¬ rate the leaves; put in ice-water to become crisp then pick out the even-sized inside lettuce leaves. If too long, trim part of the leaf and part of the stem off and fill with finely chopped green peppers that have been well drenched in highly seasoned French dressing. Supply one leaf for each serving; cut the remainder of the lettuce in narrow strips. Make a bed of it on a platter and place the filled lettuce on the top in the form of a rose and in the center stand the half green pepper with short pieces of lettuce leaves forming a cen¬ ter piece. Decorate each filled lettuce leaf with a fine strip of pimentos. Just before serving sprinkle the lettuce with well- seasoned French dressin

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