Lettuce Salad
Ingredients
Directions
Carefully break off all the leaves from the head of lettuce.
Wash the leaves and soak them in ice water for 1 to 2 hours.
Shake off all the water.
Dress the leaves with French dressing and serve.
If the leaves are very large, tear them into pieces.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Lettuce
- Provides the crisp, leafy structure that forms the body of the salad.
- French dressing
- Adds moisture and flavour that coats the leaves.
The step that matters
Shake off all the water. Water left on the leaves dilutes the dressing and stops it clinging to the leaves, so the salad turns watery and the flavour thins out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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