Boston Lettuce Salad
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INGREDIENTS 2 small heads Boston lettuce, trimmed and washed in lightly salted water
1 tomato, cored
1 cup French DressingDivide lettuce leaves onto well-chilled salad plates in a neat, high-centered mound.
Make a small "x" on the bottom of the tomato with the tip of a sharp knife. Plunge the tomato into a pot of boiling water and blanch for 10 seconds (any longer will result in a stewed tomato). Remove the tomato from the boiling water and plunge it into ice water to cool. Remove the chilled tomato and peel the skin off. Quarter the tomato and place a wedge on each salad.
Before serving, spoon French Dressing on each salad.
FRENCH DRESSING
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons sugar
2 tablespoons paprika
1/4 cup red wine vinegar
1 cup salad oilDissolve seasonings in vinegar. Combine with oil and mix vigorously. Chill. Mix well before serving.
NOTE - Olive oil may be used in place of salad oil, but will alter the taste--suit your own preference.