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Although salad is known to us year round, it was seasonal in early America and was served between the main meal and the dessert offerings, not as an appetizer. This version has a mustard/vinegar dressing that gives a nice bite to a cool and crisp summer greens salad.
To have this delicate dish in perfection, the lettuce, pepper grass, chervil, &c. should be gathered early in the morning, nicely picked, washed and laid in cold water, which will be improved by adding ice; just before dinner is ready to be served, drain the water from your salad, cut it into a bowl, giving the proper proportions of each plant; prepare the following mixture to pour over it: boil two fresh eggs ten minutes, put them into water to cool, then take the yelks in a soup plate, pour on them a table spoonful of cold water, rub them with a wooden spoon until they are perfectly dissolved; then add two spoonsful of oil: when well mixed, put in a teaspoonful of salt, one of powdered sugar, and one of made mustard; when all these are united and quite smooth, stir in two tablespoonsful of common, and two of tarragon vinegar; pour it over the salad, and garnish the top with the whites of the eggs cut into rings, and lay around the edge of the bowl young scallions, they being the most delicate of the onion tribe.
N.B. – Since it may be harder to get some salad greens than others the following ingredients will serve as close to Mary’s recipe as possible.