There are a number of green vegetables that are much used for SALAD either alone or with other vegetables. All of them are used in practically the same way, but a point that should not be overlooked if an appetizing SALAD is desired is that they should always be fresh and crisp when served. Any SALAD Dressing that is preferred may be served with them. Chief among these green vegetables come lettuce, including the ordinary leaf lettuce, head lettuce, and romaine lettuce, which is not so common as the other varieties. Several kinds of endive as well as watercress may also be used for SALAD.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)