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Salads Salads

Compound salads will be found described under their particular headings, such as Anchovy, Artichoke, Asparagus, Cress, etc. Other recipes are dealt with in the following list.

The simplest form of salad would be made by wiping perfectly dry a few leaves of lettuce, cutting them into broad shreds, and then dressing them as follows: Place the lettuce in a deep salad bowl fitted with a pair of servers, one partaking of the character of a spoon, and the other that of a fork. Supposing the bowl to be about two-thirds full of the lettuce, and having ascertained that it is carefully dried, pour into the spoon four charges of the best lucca oil, and stir this freely into the leaves, stirring vigorously with both servers. Then dust in enough salt to season nicely; pour into the spoon about one teaspoonful of tarragon vinegar, fill the spoon up with the best malt vinegar, and stir this in briskly. The salad is then ready to be served.