Lettuce Salad
Ingredients
Directions
Prepare the lettuce
Break all the leaves off the lettuce carefully and wash each one separately.
Soak the leaves in a pan of ice water for at least 1 hour.
Place the leaves in a wire basket or coarse towel and shake out all the water.
Cut and serve
Cut the leaves with a sharp knife or tear them into large pieces.
Mix the lettuce with the French dressing and serve immediately.
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
- Forms the crisp leaves that give the salad its body and texture.
- French dressing
- Adds moisture and acidity that season the leaves and carry flavour.
The step that matters
Drain the leaves thoroughly. Leftover water dilutes the dressing and makes it slide off, so the salad turns watery. Dry leaves hold the dressing and stay crisp.
“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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