Salad Verte Recipe ingredients

To prepare this Salad Verte Recipe, first the ingredients are olive oil, cider vinegar, tarragon vinegar, chives, chervil, and romaine or Boston lettuce. (Chervil can be bought at a seed dealer's for five cents a package and can be easily grown in a sunny window or in a garden. Chives cost fifteen cents a clump and spring up quickly after cutting.) In the first place, let the oil be above reproach-thick, yellow and rich. Use three tablespoons of oil to one of vinegar. Mix a saltspoon of salt and one of black pepper with the vinegar, pour in the oil slowly, mixing thoroughly until creamy, repeat this until oil and vinegar are thoroughly mixed and used up. In the last spoonful pour a few drops of tarragon vinegar and mix a tablespoon of finely chopped chives and another of chervil. I mix this and serve in little Japanese bowls, passing the romaine, which is by far the best salad to eat with French dressing, on a shallow dish, letting the guests dip the tender green into the dressing. Cheese crackers are the proper accompaniment to this salad-thin crackers spread with butter, grated yellow cheese, generously seasoned with paprika, black pepper and salt, toasted in the oven long enough to crisp and puff up.