French Salad

It is not customary in France to mix different kinds of salads in the same bowl. "While I am bound to admit that this difference in custom is mainly the result of taste; I humbly submit that, inasmuch as the ad-mixture of small salad, or endive, or American cress, with either kinds of lettuce—independently of the fact that the one kills the flavour of the other—destroys the character of a French salad; it also interferes with the variety of salads.

Although a French salad should consist of one kind only, it must also be rigorously borne in mind that the salad must never be allowed to soak in water, but merely to be rinsed, and gently wiped or shaken in a cloth (in France they use very light wicker-baskets for this purpose).

The lettuce should be split down the stalk, each piece divided in three or four, at most; and the salad being completed, is to be seasoned in manner following : viz.,—to half a gill of salad-oil add a tablespoonful of tarragon vinegar, a small teaspoonful of salt and a little pepper, some coarsely-chopped tarragon, chervil, and chives, or spring-onions.

The seasoning should be mixed in a separate basin, poured to the salad first before using it, and lightly yet thoroughly mixed.

Note.—In order to relieve the apparent monotony of French salads, it may be well to observe, that monk's-beard, or dandelion, or endives, or escarolles, are usually mixed with beetroot, also with corn-salad when in season.