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To Make Salad
Appears in
Published 1963
Break into the bowl some tender lettuce leaves, well washed and dried. Leaves should be left whole, or torn, never cut. Wash them well in a large quantity of water. Drain well and dry thoroughly in a cloth or a salad basket so that there is no water on them to dilute the dressing.
For variety’s sake, the lettuce can be augmented with other salad greens in season - Cos lettuce, endive, chicory, spinach leaves if they are very young and tender, watercress and French mâche. Fresh green herbs - chervil, basil and tarragon - are often used to add flavour and freshness to green salads. I also like eau-de-Cologne mint, which lends a certain purple spiciness to a summer salad, or even a chopped nasturtium leaf or two from the garden.