A historical salad from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Set the sliced tomatoes on ice or in refrigerator while making the dressing. Can use either Mayonnaise or Cream dressing.
Preserved exactly as written in the original source
Peel and slice twelve good, sound, fresh tomatoes; the slices about a quarter of an inch thick
Set them on the ice or in a refrigerator while you make the dressing
Make the same as 'Mayonnaise,' or you may use 'Cream dressing.'
Take one head of the broad-leaved variety of lettuce, wash, and arrange them neatly around the sides of a salad bowl
Place the cold, sliced tomatoes in the centre
Pour over the dressing and serve
Modern guidance to help you succeed with this vintage recipe
Chilling the tomatoes before dressing prevents the acidic juices from breaking down the emulsion in mayonnaise-based dressings, which happens when warm tomato liquid meets oil-based dressings. The lettuce creates a barrier between the bowl and acidic tomatoes, preventing metallic or off-flavors that can occur when acids contact certain materials. Peeling removes the waxy cuticle that repels dressings, allowing better flavor adhesion to each slice.
The tomatoes can be peeled and sliced up to 4 hours ahead; layer them in a single layer on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate. Prepare the dressing up to 2 days ahead and store refrigerated. Wash and dry lettuce leaves up to 1 day ahead and store wrapped in damp paper towels in a sealed container in the refrigerator. Assemble the salad no more than 15 minutes before serving to prevent sogginess.
This salad does not store well once assembled, as the acid from the tomatoes will wilt the lettuce and the dressing will become watery. Leftover undressed components should be stored separately: tomatoes in an airtight container for up to 1 day (bring to room temperature before serving), lettuce wrapped in damp paper towels for up to 2 days, and dressing in a sealed container for up to 1 week.
AI-generated tips from Chef Cecil's culinary database
The tomatoes can be peeled and sliced up to 4 hours ahead; layer them in a single layer on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate. Prepare the dressing up to 2 days ahead and store refrigerated. Wash and dry lettuce leaves up to 1 day ahead and store wrapped in damp paper towels in a sealed container in the refrigerator. Assemble the salad no more than 15 minutes before serving to prevent sogginess.
This salad does not store well once assembled, as the acid from the tomatoes will wilt the lettuce and the dressing will become watery. Leftover undressed components should be stored separately: tomatoes in an airtight container for up to 1 day (bring to room temperature before serving), lettuce wrapped in damp paper towels for up to 2 days, and dressing in a sealed container for up to 1 week.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
