Recipes > Salads > Romaine with French Dressing

Romaine with French Dressing


Remove the wilted leaves from two heads of romaine, trim off the stalk and cut the heads in halves lengthwise (if heads are large, they may be cut in quarters); lay in cold water, cut side down, until crisp. Drain well, dispose on salad plates and pour over French Dressing. Serve two Cheese Fingers with each portion of Salad.


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Fifty-Two Sunday Dinners (1913).

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