Salade de Laitue

Ingredients

• three heads of cabbage lettuce
• pepper
• salt
• three salads poonfuls of tarragon vinegar
• three salads poonfuls of oil
• one or two hard-boiled eggs
• chopped parsley or chive

Method

1. 1

   Wash and trim the lettuce, break into pieces, and dry.

2. 2

   Mix pepper and salt with vinegar, pour over the salad, and add oil.

3. 3

   Mix thoroughly and top with quartered eggs and chopped herbs before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 415. The excerpt below is the record exactly as published.

Salade de Laitue ( Lettuce Salad). — Wash and trim three heads of cabbage lettuce, cut off the stalks, and break the leaves into convenient pieces, dry them thoroughly in a salad basket ; put the salad into the bowl ; then add sufficient pepper and salt to taste in the salad-spoon, fill it with tarragon vinegar, mix it till the salt is dissolved, and pour the contents of the spoon over the salad ; add three salads poonfuls of oil. The proportion of vinegar to oil should be as one to three. Mix the salad carefully but thoroughly, adding during the process a few sprigs of fresh tarragon not too finely chopped. Place on the top one or two hard-boiled eggs cut into quarters. Sprinkle over some chopped parsley or chive

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