The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-07-06
Salads and Salad Dressings

Nearly all vegetables may be SER
we'd in the form of salad. The salads
made with the raw vegetables are
more refreshing and perhaps more
generally relished than those made
with cooked vegetables. The most
common green salad plan in the
United tSates is undoubtedly lettuce,
and perhaps celery, alone or mixed,
with other materials, next. Endive,
chicory, blanched dandelion, and
other plants should also be used, as
they give a pleasant variety to the
menu. Such salads are garnished
like lettuce. In most of our gardens
the only sort of lettuce grown is
some variety of the head lettuce.
Roman lettuce, the 'Salade Romaine'
OF Europe, which is fairly common
in our city markets, is delicious
variety, which should be more gen.
orally used by American housekeep-
ers,
Raw vegetables should be used
only when they are young, tender and
fresh. When boiled green vegetables
are used for salad they should not
be cooked so long that they lose
crispness and flavor. Salad dressings
are usually sharp or pungent sauce,
with which the salad is moistened
and seasoned, or dressed" The best
all-round salad dressing is what is
know as French salad dressing. This
is suitable for any vegetable salad,
raw or cooked. Besides the dressing
proper there are several herbs which
are used as fiavorers. In continental
Europe some or all of these herbs
are almost an invariable accompani-
ment of all lettuce salads and nearly
all other green salads. These herbs
are, in France. termed the fourniture
of the salad, and it is saying among
the French that the fourniture is es-
sential to all salads, while the use of
garlic, hard boiled eggs, etc., is OPP
tional The herbs generally employ
ed in the fourniture are chevil, tar
ragon, chives, or cibol. These flavor
deliciously lettuce and other tender
green salads. They are also a great
acquisition to soups, sauces, omelets,
etc. one or more being employed to
give special flavor to dish.
Lettuce Salad With French Dressing
Two heads lettuce, or sprays
tarragon, or 8 branches chervi1, l
tablespoonful minced chives or cibol,
IL the flavor be liked. French dress
ing.
Remove all the green, tough leaves
from the heads of lettuce Break off
the tender leaves one by one and
rinse in cold water. Shake off the
water and lay the leaves on a piece
of cheese cloth and put the lettuce,
wrapped lightly in the cheese cloth,
on ice. At serving time, put the
leaves in the salad bowl. Have the
herbs torn into small bits and
sprinkle over the lettuce. Sprinkle
the dressing IA spoonful at time)
over the salad. Lift and turn the
salad with a spoon and fork. Con-
tinue mixing in this manner until all
the dressing has been used. The work
must be done lightly and carefully
that the lettuce shall not he crushed
Serve Immediately. This is French
salad that so many travellers remem-
Der with great pleasure. The secret
of its exquisite quality is that the
lettuce is crisp and tender, delicate
1iavoring herbs are added to it, the
vinegar is never strong, the oil is
good, and, finally, the dressing is
added just before the salad is served.
In the heat of the summer, when
head lettuce is not plenty, the tender
young plants may be used. The flavor
of the salad may be varied by the
addition of other green salads and
herbs such as chicory, sorrel, borage, |
burnet, etc. When fresh tarragon is
not available, tarragon vinegar may
be employed.
Lettuce Salad With Cream Dressing
One large solid head lettuce,
tablespoonful vinegar " teaspoonful
salt, n teaspoonful pepper, table
spoonfuls thick, sweet cream.
Remove the outer leaves from the
head of lettuce leaving OnIy the crisn