Salad. No. 6. Spanish, “a really Spanish Salad.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
For the Sauce
For the Salad
Instructions (10)
For the Sauce
  1. Mix together equal quantities of white vinegar and water with 4 times as much oil, and a little salt and black pepper.
  2. Mix together chives, tarragon, chervil, and 4 spriggs of burnet minced.
  3. Keep the minced herbs ready to add later.
  4. N.B.—Beware of using the stems of the burnet and chervil, as they are bitter.
For the Salad
  1. Fill the salad bowl with cos lettuce first very carefully washed and dried, then cut up rather large.
  2. Have the sauce mixed in a basin without the minced herbs.
  3. Stir the sauce well and pour it over the salad.
  4. Mix the salad and sauce together.
  5. Sprinkle the mixed herbs over the salad and mix again.
  6. The great point is that the salad should be mixed only the moment before serving, and not stand soaking in the salad sauce.
Original Text
Salad. No. 6. Spanish, “a really Spanish Salad.” (Mrs. Ford.) For the Sauce. Mix together equal quantities of white vinegar and water with 4 times as much oil, and a little salt and black pepper; you will also want chives, tarragon, chervil, and 4 spriggs of burnet minced and mixed together and kept ready to add later. N.B.—Beware of using the stems of the burnet and chervil, as they are bitter. Fill the salad bowl with cos lettuce first very carefully washed and dried, then cut up rather large. Have the sauce mixed in a basin without the minced herbs; stir it well and through it over the salad; mix together, then sprinkle the mixed herbs over the salad and mix again. The great point is that the salad should be mixed only the moment before serving, and not stand soaking in the salad sauce.
Notes
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