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TOMATO AND LETTUCE SANDWICHES
l/4 to l/2 cup mayonnaise
Spread thin slices of buttered bread with mayonnaise, cover with a crisp lettuce leaf and spread with peeled, chilled tomatoes sliced thin. Cover with a second slice of bread, and cut into desired shape. Crisp bacon is a pleasing addition.
Choose for this the crisp center of the lettuce. Wash it, dry it well, pull to pieces or cut it into four or six sections, and arrange it in a salad bowl. Pour over the center of the dish any dressing preferred. Mayonnaise is frequently used, and Russian dressing is used even more frequently, perhaps, but with a heavy dinner the French dressing is to be preferred to any other.
The following vegetables may be used instead of or with lettuce: endive, peppergrass, water cress, nasturtium leaves, spin- ach, chicory, sorrel, dandelion, escarole, and romaine.
LETTUCE AND ONION SALAD
2 lettuce hearts
1 Spanish onion
Strip off, and set aside for some other purpose, the green leaves of lettuce. Wash the hearts, pull them to pieces or cut into sections, and drop into ice-water to crisp them. Peel the Spanish onion and cut it into thin shavings. Shake the lettuce in a colander or wire basket to free it from water or dry on a towel. Fill the salad bowl with alternate layers of the lettuce and onion slices, sprinkling on each layer a little French dressing.