Recipes > Salads > Salad Dressings > Romaine Sauce for Watercresses

Romaine Sauce for Watercresses


  • 1/2 ounce of onion
  • 2 tablespoonfuls of vinegar
  • 1 saltspoonful of sugar
  • 1 tablespoonful of lemon juice
  • 3 tablespoonfuls of olive oil
  • 6 capers chopped fine
  • cayenne
  • 1 level saltspoonful of salt
  • 1/4 saltspoonful of pepper


Grate the onion, and use the vinegar to wash it off the grater; to these add the sugar, lemon juice, olive oil, capers, as much cayenne as can be taken up on the point of a very small pen-knife blade, the salt, and pepper; mix well, and use for dressing watercresses, or any other green salad. A few cold boiled potatoes sliced and mixed with this dressing, and a head of lettuce, makes a very nice potato salad.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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