Lettuce Salad
From House and home (1889).
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A historical recipe
House and home, by Marion Harland (1889).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Wash the lettuce faithfully, and pick out the best pieces, i, A, the whitest and crispest leaves for tlie table.
- Do this just before dinner is served, and leave in ice-water until it is wanted.
- Line a salver with a small napkin, and pile the lettuce on it.
- Tear the leaves into smaller pieces daintily, and lay in the salad bowl.
- Scatter salt, pepper, and white sugar over and among them ;
- when they are ready for seasoning, pour in two or three tablespoonfuls of salad oil, and double the quantity of vinegar ;
- toss (still daintily), with a salad fork and spoon,until the dressing is impartially distributed, and pass the bowl at once.
- Salad dressed in this way, and eaten before the crisp succulence of the lettuce is destroyed by the vinegar, is quite a different thing from the wilted greens often passed under the mnch-perverted name.
- It should never be touched with the knife in preparing or in eating.
- You may send around crackers and cheese with it.
Plating
Cookware for this recipe
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Mixing bowl
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Chef's knife