Salad of Grand Rapids lettuce leaves and romaine from The Taste of Country Cooking by Edna Lewis

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Baked Virginia ham; Caramel pie; Crispy biscuits; Garden strawberry preserves; Ring mold of chicken with rich wild-mushroom sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MissKoo on March 22, 2024

    A particularly fresh and vibrant simple green salad. Used romaine and locally available curly green lettuce since the specific lettuce mentioned wasn't available. The recipe does not specify what kind of vinegar to use so I chose an artisanal Italian "Vinagro di Pinot Grigio" from the local culinary shop. The dressing is simply vinegar, salt, pepper, and sugar. No oil. And salad can be dressed up to an hour before serving. This was made for a cookbook dinner based on Edna Lewis's recipes. Everyone thought the salad was an excellent palate cleanser and the flavor of the dressing notably enhanced by not having oil in it. Will definitely keep this recipe in mind for dinner parties, brunches, and simple suppers for one or two.

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