Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
A green salad may be any combinationof greens and vegetables
you prefer. Lettuce, romaine, water cress, Chinese cabbage, other greens
such as dandelion and specialties of Italian markets which vary from
city to city and are favorites. Add quartered, peeled tomatoes, sliced
pared avocado, scraped carrots cut in very thin curls or strips. Or keep
the salad all green.
One of my favorites is romaine lettuce sprinkled with finely cut water
cress, then dressed with tarragon or wine French dressing. So good
with chops or roast.
The essential rule is that all greens used should be crisply cold
and dry. They should be broken into or arranged in a chilled bowl
just before serving, and dressed at the last moment with whatever kind
of dressing you prefer.
Anchovy Green Salkad: Add finely cut anchovy fillets to any green
salad. Either sprinkle on top of greens or combine anchovy with dressing
and pour over greens. Ususally grated hard-cooked eggs are added to
an anchovy green salad.
Bacon Green Salad: Cook 2 or 3 strips lean bacon very crisp. Drain
on thick paper towels. Crumble. Add to greens just as sald is ready
for serving. Garnish bowl with quarters of deviled or pickled hard-
cooked eggs. Makes a hearty luncheon in itself.