Shred the lettuce till very fine and keep it in a cool place. Peel and cut raw potatoes into dice-shaped pieces and cook in boiling salted water with the onions.
Take out when done, remove the onions, pour over the potatoes while they are still hot a dressing of oil, vinegar, salt and pepper, and set them to cool.
Arrange the crisp lettuce leaves on an oval earthenware dish and put the potatoes in the center. Chopped parsley and thin slices of cold hard cooked eggs may be added to this salad as a garnish, or sliced gherkins and capers may be used.
LETTUCE AND GREEN PEPPER SALAD
- 1 crisp lettuce
- 2 chopped green peppers
- 2 tablespoonfuls chopped chives
- Vinegar and oil
- Salt and red pepper
Shred the lettuce, put it into an earthenware bowl, sprinkle over the chopped green peppers and chopped chives, and dress with vinegar, oil and salt, and a dash of red pepper.
LOBSTER SALAD
- 1 canned or boiled lobster
- 4 small crisp lettuces
- 1 bunch watercress
- 2 hard cooked eggs
- 3 skinned tomatoes
- Mayonnaise dressing
- A little pepper
Wash and dry the lettuces and the watercress. Cut the lettuce and put it into a dainty earthenware dish; then put in a layer of the watercress, a layer of the lobster sprinkled with pepper, and a layer of the eggs cut in slices.
Cover with mayonnaise dressing and ornament with slices of tomato and hard cooked egg alternately.