This is the usual mode of mixing the salad; but I prefer to mix the pepper and salt, then add the oil and onion, and then the vinegar; and, when well mingled, to pour the mixture over the salad, or place the salad over it, and mix all together. It seems to me to be more evenly distributed in this manner.
Many different combinations can be made to suit the fancy, from the list of salad materials. I will give certain combinations oftenest seen. It must be remembered that salad is never good unless perfectly fresh. It should not be mixed, or brought into the dining-room, until the moment when it is to be eaten.
When preparing lettuce salad, choose the crisp, tender, centre leaves of head lettuce. The kind seen in England and France, called _romaine_, is now much used in New York; it is very crisp and tender. The seeds of this lettuce can be obtained in New York. In the East, tarragon, and endive also, are largely produced, and used to imitate these foreign salads. The tarragon leaves are chopped fine, and mixed in the French dressing (without onion) to use with lettuce. The taste for tarragon is generally an acquired one: I prefer the tarragon vinegar to the fresh leaves, as it has only a slight flavor of the plant.
Rub garlic in the dish in which lettuce, with French dressing (without onion), is to be served. Leave no pieces of the garlic--merely rubbing the dish will give flavor enough. The French often use garlic in salads. I would advise, however, the use of the simple French dressing with onion to be mixed with the lettuce leaves, and dispense with the garlic. Use the plain or the tarragon vinegar. Nasturtium blossoms have a most pleasant piquant flavor, and make a beautiful garnish for a salad.
Lettuce, with water-cresses or pepper-grass mixed, and small radishes placed around for a garnish. French or _Mayonnaise_ dressing.
Lettuce, with cives mixed, and olives placed around for garnish. French dressing.
Lettuce, with celery mixed (most excellent). Cut the celery into pieces, an inch and a half long; then slice these lengthwise into four or five pieces. Mix with lettuce. French dressing.
Lettuce and sorrel mixed. French dressing.
Lettuce, with anchovies (cut into thin strips as celery) and chopped cives. To vary this dish, prawns and shrimps are used for a garnish; or the anchovies may be left out. French dressing.