Lettuce salad should never be dressed longer than five minutes before the time to serve it.
1058. Lettuce Salad with Hard-boiled Eggs.
—Dress a lettuce salad the same as for the above ([No. 1057]), and just before serving add two hard-boiled eggs cut in quarters.
1059. Lettuce Salad with Cream.
—Prepare a lettuce salad the same as for [No. 1057], substituting three tablespoonfuls of sweet cream for the oil.
1060. Lettuce and Tomato Salad.
—Take a white head of lettuce, pare off the outer green leaves and core, wash, drain in a wire basket, then cut the leaves in two, and put them in a bowl. Have two fine, firm, peeled red tomatoes, prepared as for [No. 1070], cut them into thin slices, and place them over the lettuce, seasoning as follows: Mix a pinch of salt and half a pinch of pepper in a wooden salad-spoonful of vinegar; add a spoonful and a half of oil, mix well, and serve.
1061. Lobster Salad.
—Take three pounds of boiled lobster; shell, and cut the meat into small pieces; lay them in a deep dish, seasoning with a pinch of salt, half a pinch of pepper, and a tablespoonful of vinegar, adding a few branches of the white of celery, likewise cut up. Mix well together, then transfer it to a salad-bowl, and pour over half a cupful of good mayonnaise dressing ([No. 206]), decorate with two hard-boiled eggs cut into quarters, six leaves of lettuce, twelve stoned olives, a tablespoonful of capers, and a little of the lobster coral, hashed well. Decorate nicely, according to taste, and serve.