Red and White Salad
Origin: Clarksville, Tennessee
Source: Martha McCulloch-Williams, 1913
Ingredients
- lettuce hearts
- butter
- grape-fruit pulp
- 1 red beet
- oil
- lemon juice
- Tarragon vinegar
- cheese straws
- cracker
Instructions
- Form cups from lettuce hearts and fasten them to the plate with a drop of melted butter. Fill each cup lightly with grape-fruit pulp and set a tiny red beet, boiled until tender, in the middle of each.
- Prepare a very sharp French dressing made with oil, lemon juice, and Tarragon vinegar. Pass the salad with cheese straws or toasted crackers sprinkled lightly with Parmesan cheese.