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.
Remove the leaves from the water and shake out all the excess water using a wire basket or a coarse towel.
Cut the leaves with a sharp knife or tear them into large pieces.
Dress and serve
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 body of the salad, with crispness that comes from cold, well-hydrated leaves.
- French dressing
- Adds moisture, acidity and flavour that coats the leaves.
The step that matters
Drying the leaves thoroughly. Water left on the leaves dilutes the dressing so it slides off and pools at the bottom of the bowl. Shaking out the excess or using a salad basket keeps the dressing clinging to the leaves and stops the salad from going limp.
“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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