Salads and Salad Dressings
All salad greens, such as lettuce, chicory, endive, romaine, or watercress, should be fresh, crisp, dry and cold. Wash leaves carefully and put on ice in lettuce dryer or in cloth.
Dressings wilt the leaves; they should be added just before serving.
Salads may be made in infinite variety. Lettuce plain or combined with vegetables, cold meat, fish, or fruits may be used with French or Mayonnaise Dressing.