Lettuce Salad
From Leaves from our Tuscan kitchen (1900).
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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.
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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- Use only the tender leaves, and let them stand in cold water until wanted.
- Wipe them quite dry, then break with the fingers into the following sauce : Two or three yolks of hard-boiled eggs beaten up with one tablespoonfiil of pure olive oil, salt and pepper to taste, two more tablespoonfuls of oil added gradually, and one of white wine vinegar, and one teaspoonfol of mustard.
- Mix well and garnish the salad-bowl with nasturtium (Tropaeolum) flowers.
- Lettuce Salad * alia Franceses Put the tender leaves of lettuce into cold water till wanted;
- then wipe them dry and stand them in circles in the salad-bowl.
- Sprinkle them with half a teaspoonfiil of chopped taragon, the same of chervil, of parsley and of chives, and pour the following sauce over them : mix in a cup one tablespoonfiil of pure olive oil, one saltspoonfiil of salt, and half a saltspoonfiil of pepper, stir well;
- add two more tablespoonfuls of oil, and one of vinegar (if liked add two drops of onion juice).
- The salad must not be mixed till wanted, and can be garnished with small radishes or nastiutium flowers.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Chef's knife
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Cutting board
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Wooden spoon