Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one tablespoonful of oil to each person
- two tablespoonfuls of cream
- a saltspoonful of salt
- a saltspoonful of pepper into a tablespoon
- a tablespoonful of vinegar
- a piece of crust of bread
- two persons
- one part more acid tlian
- three finely chopped fresh tarragon leaves
- vinegar
Directions
be eaten. If by chance you put by the remains of a dressed salad, it is good for nothing the next morning. Finally, the oil must be pure olive oil of the best quality, and to ensure this it should bear the name of some well-known firm. A good deal of the oil sold simply as salad oil, bearing no name, is adulterated, sometimes wuth cotton-seed oil.
Salad, French Lettuce, Plain.— Clean one or more French lettuces (throw away all the leaves that are decayed or bruised), place these in a salad-bowl, and, supposing we have sufficient for two persons, dress the salad as follows : — Put a saltspoonful of salt and half a saltspoonful of pepper into a tablespoon. Fil\ the tablespoon up with oil, stir the pepper and salt up with a fork, and pour it over the lettuce. Now add another table- spoonful of oil, and then toss the lettuce leaves lightly together with a spoon and fork. Allow one tablespoonful of oil to each person. This salad would suffice for two. Be sure and mix the lettuce and oil well together before you add any vinegar. The reason of this is that if you add the vinegar first it would soak into the lettuce leaves, making one part more acid tlian another. Having well mixed up the lettuce and oil, add half a tablespoonful of vinegar. Mix it once more, and the salad is dressed.
In France they always add to the lettuce, before it is dressed, two or three finely chopped fresh tarragon leaves. Dried tarragon can be used, but it is not equal to fresh. If you have no tarragon it is a great improvement to use tarragon vinegar instead of ordinary vinegar. Tarragon vinegar is sold by all grocers at sixpence per bottle.
It is also often customary to rub the salad-bowl with a bead of garlic, or rub a piece of crust of bread with garlic, and toss this piece of crust up with the salad after it has been dressed. Garlic should never be chopped np, but only used as stated above.
A good French salad is also always decorated with one or more hard-boiled eggs, cut into quarters, longways. These are placed on the top of the lettuce.
Salad, English, Lettuce. — The ordinary English salad is made either with French or English lettuces, and is generally dressed as follows : — One or two tablespoonfuls of cream or