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 crisp leafy base that the dressing coats and carries.
- French dressing
- Adds oil, acidity and seasoning that coat the leaves and flavour the salad.
The step that matters
Drying the leaves thoroughly. Any water left on the leaves dilutes the dressing and makes it slide off, so the salad turns watery and limp. Shaking out or spinning off the excess water keeps the oil and vinegar clinging to the leaves.
“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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