Lettuce Salad
From Leaves from our Tuscan kitchen (1900).
A historical recipe
Leaves from our Tuscan kitchen, by Janet Ross (1900).
Italy
Known as an Italian 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 2 ingredients
- two heads of endive
- one pound of French beans
Possible health benefits
General information, not medical advice.
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Endive
High in vitamin K · 231 µg per 100 g, 308% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
High in folate · 142 µg per 100 g, 71% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims
- Folate contributes to normal homocysteine metabolism.
- Folate contributes to normal psychological function.
- Folate contributes to the normal function of the immune system.
- Folate contributes to the reduction of tiredness and fatigue.
- Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
High in protein · 1.3 g per 100 g, 29% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of pantothenic acid · 0.9 mg per 100 g, 15% of the reference intake per 100 g
- Pantothenic acid contributes to normal energy-yielding metabolism.
- Pantothenic acid contributes to normal mental performance.
- Pantothenic acid contributes to normal synthesis and metabolism of steroid hormones, vitamin D and some neurotransmitters.
1 more authorised claims
- Pantothenic acid contributes to the reduction of tiredness and fatigue.
Pantothenic acid (also called vitamin B5) helps turn the food you eat into the energy you need. It’s important for many functions in the body, especially making and breaking down fats. NIH fact sheet
Source of potassium · 314 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Source of manganese · 0.4 mg per 100 g, 21% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims
- Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Nutrients per 100 g of “Endive, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- 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
Chef Wood
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- ^ tAir Egiziana* Salad.
- Wash the curly inside leaves of two heads of endive, dry them well, put them into a saladbowl, pour three tablespoonfuls of good olive oil over them, and add a finely chopped shalot.
- Mix one tablespoonfiil of honey (or sugar), one of vinegar, and salt and pepper to taste, in a cup, and pour over the salad just before serving.
- French ^eans Salad.
- Boil one pound of French beans until tender, drain, and put them in cold water.
- Dry them on a napkin, and cut them lengthwise into four pieces^ Pour sauce 'alia Francese' (see Sauces, p.
- 123) over them just before serving.
- of//' Italiana ' Salad.
- Cut one carrot and one turnip into slices and cook them in boiling soup.
- When cold mix them with two large cold, boiled potatoes, and one beetroot cut into strips.
- Add a very little chopped leeks, or onion, pour some sauce *Lombarda' (see Sauces, p.
- 123) over the salad, and garnish with water-cress.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Colander