Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
Wash cress carefully. Drain. Roll in towel to chill and dry off. Cut
leaves from large stems. Discard stems. Sprinkle leaves with lemon juice.
salt, and pepper. Add a little French dressing. Toss lightly to coat leaves.
Serve at once.
This is one of the most fragrant and best-flavored green salads to
accompany roast beef or pork. Delicious with game.