A SALAD should be light, fresh, and crisp; no matter what it is made of, it should never be “mussy.” Much decoration or handling will produce a heavy-looking dish.
Celery, lettuce, tomatoes, etc. should be thoroughly chilled before being combined in a salad. All meats and fish that are to be served in a salad must be seasoned with salt, pepper, vinegar, and oil before being combined with the green vegetable and the dressing. It is well to have this seasoning added several hours before the salad is to be served.
Mayonnaise Dressing.
1/2 pint of olive oil.
1 teaspoonful of mustard.
1/2 teaspoonful of salt.
1/2 teaspoonful of sugar.
1 tablespoonful of lemon juice.
2 tablespoonfuls of vinegar.
Yolks of two uncooked eggs.