Home › Sauces, Salads, Pickles And Condiments › Lettuce Salad

Lettuce Salad

Every vegetable salad should have a good paste. To make this requires care. Put the yolks of two boiled eggs into a dish with a teaspoonful of dry mustard and a tablespoonful of perfectly sweet olive oil, with enough pepper and salt to season. With a wooden spoon work this to a perfectly smooth paste. Then gradually add three tablespoonfuls more of oil, two of vinegar, and mix to the consistency of cream. Add two or three leaves of tarragon and a small eschalot, or one small white onion finely minced; also the whites of the two eggs cut in very small slices. Then add the lettuce and some water-cress, broken into inch pieces. When all is thoroughly mixed with the sauce, serve. We have given all the ingredients of a perfect lettuce salad. They may be all used or not, according to the taste. The French rub the dish in which it is sliced with garlic, but ours is not a garlic-eating nation.