Recipe: Watercress and Celery Salad

Arrange on each SALAD plate a bed of watercress, or, if it is impossible to obtain this, shred lettuce by cutting it in narrow strips across the leaf and use it instead of the watercress. Dice one or two stems of celery, depending on the size, and place the diced pieces on top of the watercress or the lettuce. Pour over each serving about 2 teaspoonfuls of French Dressing made as follows:

  •  1/2 tsp. salt
  •  1/4 tsp. pepper
  •  1/4 tsp. paprika
  •  6 Tb. oil
  •  2 Tb. vinegar

Mix the salt, pepper, and paprika, and beat the oil into them until it forms an emulsion. Add the vinegar gradually, a few drops at a time, and continue the beating. Pour the Dressing over the SALAD.

Woman’s Institute Library of Cookery, Vol. 1
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)