Home › The Waldorf Kitchen › Bohemian Salad

Bohemian Salad

Wash and dry well some lettuces, cut them into shreds and put them in a salad-bowl with some slices of beet-root on the top. Beat the yolks of two raw eggs with a small quantity of chopped onion, salt and mustard; when well-beaten, add three tablespoonfuls of oil and one tablespoonful of vinegar, a little at a time, beating well. Pour this dressing over the lettuce, and serve at once.