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Salads
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I feel that I must once more “rub it in” about salads. For it seems as if even people who know and who mean well were unable to succeed. Or, if they succeed in making well a complicated American salad, they do not somehow manage to get a plain French green salad right.
It is quite simple, and two things only are important, the washing and the seasoning.
A salad should, if possible, be freshly gathered. An old author advises us, rather recklessly, never to wash salad at all, only to remove all the outer leaves and use only the clean, white, tender heart. This is not often possible, but even a very withered salad, several days old, will revive if the good leaves are well cleaned in cold water for fifteen minutes.
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