Remember fresh garden lettuce? It was always the row nearest the house, right before the onions in the garden. The salad mom made with lettuce and onions was the first thing we ate from the garden every spring. She'd send one of us out with a paring knife, the big steel bowl, and orders to fill it tight to the top with lettuce. "Oh, and bring 6 or 7 onions, too".Back in the house, the lettuce would be dumped in the sink and covered with cold water to get the grit off. Wash, rinse, repeat. Then, each handful was squeezed and tossed back into the clean steel bowl.
The baby onions, shaped like pencils, were washed and chopped into cute little chunks, including the green tops. That was tossed on top of the lettuce in the bowl, and the dressing was prepared:
Pour some cream into a coffee mug, add a blub of vinegar, some sugar, and salt & pepper. Mix. Pour over the lettuce and gently toss.For a family of seven, it was maybe a half mug of cream...about 2 T vinegar, 3 T Sugar, 4 shakes salt and 5 shakes pepper.
It's HEAVEN.
For extra credit--what was the name of the lettuce we always planted? lol...its in the comments ▼
I always loved that salad and had no idea how grandma Agnes made it. My mom didn't make it that often - we just had it at grandmas. Thanks! The next recipe request I have is for the funeral hot dish...
ReplyDeleteDunno where the answer went--it was Black-seeded Simpson!
ReplyDeleteLOL...which hotdish? Tuna or hamburger? They almost ALL used mushroom soup, onions, celery and noodles, and some were fancied up with peas.
ReplyDeleteWhat rings a bell?
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What about canned onion rings lined up on top?
ReplyDeleteOr tater tots on top - although I think that was probably the Lutheran version.
ReplyDelete