Salad

Ingredients

• Four or five heads of cabbage lettuce
• 4 spoonfuls of olive oil
• 1½ or 2 tablespoonfuls of tarragon vinegar
• pepper
• salt
• a small pinch of mint minced finely

Method

1. 1

   Remove all outside leaves from the lettuce and cut off the stalks close; then cut each head apart into quarters.

2. 2

   Put olive oil into the salad bowl with tarragon vinegar, pepper, and salt; beat the mixture with a fork for some minutes.

3. 3

   Add the lettuce and keep turning over swiftly for five minutes, adding a small pinch of finely chopped mint.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 63. The excerpt below is the record exactly as published.

SALADS ee< EE IEESES ESE OBSERVATIONS OF SALADS. The following vegetables are commonly used in com- pounding salads: Beetroot, lettuce, cucumber, mint, parsley, radish, mustard and cress, onions, and celery. Any rem- nants of boiled fresh fish make very good salads; they should be sliced and seasoned with anchovies, parsley, vinegar, etc. 361. Salad—Ingredients—Four or five heads of cabbage lettuce, 4 spoonfuls of olive oil, 1% or 2 tablespoonfuls of tarragon vinegar, pepper and salt to taste, a small pinch of mint minced finely

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