Salads and Their Dressings

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (31)

Base Greens

Lettuce, endive, watercress, corn salad, chicory or tomato ↝ Lettuce, raw [Lettuce and lettuce salads]

For Green Salads

a little chopped onion ↝ Onions, raw [Vegetables and Vegetable Products]
several young spring onions ↝ Onions, young green, tops only [Vegetables and Vegetable Products]

Vinaigrette Dressing

two salad-spoonfuls of vinegar ↝ Vinegar [Mustard and other condiments]
one salt-spoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
three salad-spoonfuls of best salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]

For Dressing Tomatoes

tomatoes which must be firm and sound ↝ Tomatoes, raw [Tomatoes]
some boiling water ↝ Water, tap [Tap water]
a little freshly chopped onion ↝ Onions, raw [Vegetables and Vegetable Products]
the oil and vinegar, salt and pepper ↝ Oil, safflower [Fats and Oils]
the oil and vinegar, salt and pepper ↝ Vinegar [Mustard and other condiments]
the oil and vinegar, salt and pepper ↝ Salt, table, iodized [Spices and Herbs]
the oil and vinegar, salt and pepper ↝ Spices, pepper, black [Spices and Herbs]
a little finely chopped parsley ↝ Parsley, raw [Not included in a food category]

Potato Salad

some boiled potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
a little chopped onion ↝ Onions, raw [Vegetables and Vegetable Products]

Russian Salad Base

Any remains of cold beans, peas, carrots, beet-root, etc. ↝ Yardlong bean, raw [Vegetables and Vegetable Products]
Any remains of cold beans, peas, carrots, beet-root, etc. ↝ Peas, green, raw [Vegetables and Vegetable Products]
Any remains of cold beans, peas, carrots, beet-root, etc. ↝ Carrots, raw [Vegetables and Vegetable Products]
Any remains of cold beans, peas, carrots, beet-root, etc. ↝ Beets, raw [Vegetables and Vegetable Products]
one hard-boiled egg, the white chopped separately from the yolk ↝ Egg, white only, raw [Eggs and omelets]
a little finely chopped onion ↝ Onions, raw [Vegetables and Vegetable Products]

Russian Salad Dressing

the raw yolk of one egg ↝ Egg, yolk only, raw [Eggs and omelets]
two teaspoonfuls of cream if possible ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
two tablespoonfuls of vinegar ↝ Vinegar [Mustard and other condiments]
three of oil ↝ Oil, safflower [Fats and Oils]
pepper, and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper, and salt ↝ Salt, table, iodized [Spices and Herbs]
a teaspoonful of powdered sugar ↝ Sugars, powdered [Sweets]
the chopped egg white ↝ Egg, white only, raw [Eggs and omelets]

Instructions (22)

Wash and dry the salad (by means of a wire salad basket swung vigorously).
Place it in the salad bowl with a little chopped onion or several young spring onions according to the season.
To two salad-spoonfuls of vinegar dissolve one salt-spoonful of salt and a little pepper, turn into the salad and add three salad-spoonfuls of best salad oil.
Turn the salad over for five minutes with the spoon and fork.
The bowl should then appear quite dry, the dressing having been taken up on the green salad.

Dressing Tomatoes

If dressing tomatoes alone, place the tomatoes which must be firm and sound in a large basin and pour over them some boiling water.
The skin will then peel off easily leaving the fruit whole.
Cut them into slices, put into a glass dish and sprinkle over them a little freshly chopped onion.
Mix in a breakfast cup the oil and vinegar, salt and pepper (always taking care to add the oil last).
Stir well and pour over the tomatoes in the dish.
It is best not to attempt to turn this salad as the tomatoes so easily get broken and the appearance of the salad is then spoiled.
Sprinkle over all a little finely chopped parsley.

Potato Salad

Take some boiled potatoes, cut into slices not too thin and a little chopped onion.
Place in a salad bowl.
Mix the oil and vinegar as before directed only allow exactly double the quantity of dressing as the potatoes absorb it.
Turn over well before serving.

Chicory as Salad

Will need the dressing prepared as for tomato.

Russian Salad

Put into a large basin all the cold vegetables it is intended to use together with a little finely chopped onion.
Mix in a cup the raw yolk of one egg, two teaspoonfuls of cream if possible, two tablespoonfuls of vinegar, and three of oil, pepper, and salt.
Work all together and add a teaspoonful of powdered sugar.
Turn it into the vegetables and turn the salad very carefully once or twice.
Sprinkle the chopped egg over all.

Original Text

Salads and Their Dressings

There are many green salads, and a salad is always a very welcome addition to a meal if there should be cold meat or fowl in any form. Lettuce, endive, watercress, corn salad, chicory or tomato, can be dressed as follows: Having washed and dried the salad (by means of a wire salad basket swung vigorously), place it in the salad bowl with a little chopped onion or several young spring onions according to the season. To two salad-spoonfuls of vinegar dissolve one salt-spoonful of salt and a little pepper, turn into the salad and add three salad-spoonfuls of best salad oil. Turn the salad over for five minutes with the spoon and fork. The bowl should then appear quite dry, the dressing having been taken up on the green salad. If dressing tomatoes alone, place the tomatoes which must be firm and sound in a large basin and pour over them some boiling water. The skin will then peel off easily leaving the fruit whole. Cut them into[Pg 104] slices, put into a glass dish and sprinkle over them a little freshly chopped onion. Mix in a breakfast cup the oil and vinegar, salt and pepper (always taking care to add the oil last); stir well and pour over the tomatoes in the dish. It is best not to attempt to turn this salad as the tomatoes so easily get broken and the appearance of the salad is then spoiled. Sprinkle over all a little finely chopped parsley.

Potato Salad. Take some boiled potatoes, cut into slices not too thin and a little chopped onion. Place in a salad bowl. Mix the oil and vinegar as before directed only allow exactly double the quantity of dressing as the potatoes absorb it. Turn over well before serving.

Chicory as Salad. Will need the dressing prepared as for tomato.

Russian Salad. Any remains of cold beans, peas, carrots, beet-root, etc., with the addition of one hard-boiled egg, the white chopped separately from the yolk and added to the salad only after it is dressed. Put into a large basin all the cold vegetables it is intended to use together with a little finely chopped onion. Mix in a cup the raw yolk of one egg, two[Pg 105] teaspoonfuls of cream if possible, two tablespoonfuls of vinegar, and three of oil, pepper, and salt. Work all together and add a teaspoonful of powdered sugar. Turn it into the vegetables and turn the salad very carefully once or twice. Sprinkle the chopped egg over all.

Notes

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