and drain the lettuce leaves; toss lightly, and pat dry with tea towel
to remove every drop of water. Sprinkle them with oil, a few drops at a
time, tossing the leaves about with salad spoon and fork after each
addition. When each leaf glistens with oil (there should be no oil in
the bottom of the bowl) shake over them a few drops of vinegar, then
dust with salt and freshly ground pepper to taste.
The cutting of lettuce was considered a culinary sin;
but, when the straight leaved lettuce, or the Romaine, is to be used,
better effects, at least as far as appearance is concerned, will be
produced, if the lettuce is cut into ribbons. To do this, wash the
lettuce carefully, without removing the leaves from the stem; fold
together across the centre, and with a sharp, thin knife cut into
ribbons less than half an inch in width.
Prepare as lettuce salad, first rubbing over the bowl with a clove
of garlic cut in halves. A few sprigs of chives, chopped fine, are
exceedingly palatable, sprinkled over a lettuce, endive, string-bean,
or other bean salad.
A Few Combinations:
Dress each vegetable separately with the French Dressing; then arrange on the
serving dish. Or, have the salad arranged on the serving-dish and pour
the dressing over all; then toss together and serve. About two
tablespoons of dressing will be
needed for one cup of vegetable.
1. Lettuce, small tomatoes cut in halves, sprinkled with powdered tarragon, and parsley or chives.
2. Lettuce, chopped spinach and fine-chopped cooked beets.
3. Lettuce, cooked beans and chives.
4. Lettuce and sliced English cucumber.
5. Lettuce, shredded sweet peppers or pimentos, and sliced pecan nuts or almonds.
6. Lettuce, tomatoes stuffed with peas or string beans cut small, and chives chopped fine.
7. Lettuce, cooked asparagus tips and sliced radishes. Arrange the
lettuce at the edge of dish, inside a ring of radishes sliced thin,
without removing the red skins; centre of asparagus tips, with radish
cut to resemble a flower.
8. Lettuce, sliced Roma tomatoes and shredded green peppers.
9. Shredded lettuce, cooked chestnuts, and sliced walnuts or almonds.
10. Lettuce, Neufchatel cheese in thin slices and shredded pimentos.
11. Lettuce, shredded pimentos, steamed cauliflower and string beans.
12. Lettuce, watercress, marinated artichoke slices and powdered tarragon.