The Essential New York Times Cookbook: Classic Recipes for a New Century
Salade a la Romaine
Page 171
| Course Type: Salads
(1 review)
Tags: challenge 1877 chapter 4
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
An unusual salad and dressing, but refreshing and good. The principle dressing ingredient is onion juice, which I previously had only used for this Belarussian carrot salad (which I liked!). The salad is simple - romaine lettuce and hard-boiled egg.
I was surprised by the absence of vinegar in this salad's dressing, though the role of acid is taken by fresh lemon juice. I was also reminded how much I enjoy hard-boiled egg on my salad.
The simplicity of this salad would make it a nice accompaniment to any summer time dinner.
This is an old recipe -- 1877!
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