Lettuce Salad, With Cream Dressing
A classic lettuce salad with a creamy dressing.
Ingredients
- 1/2 cup Heavy cream (or whole milk) (Originally new milk (cream is best). Substituted with heavy cream for modern preference. Whole milk can be used as a substitute.)
- 1 teaspoon Cornstarch
- 2 eggs Egg whites (Beaten stiff.)
- 3 tablespoons White vinegar
- 2 tablespoons Salad oil (or neutral oil) (Originally best salad oil. Substituted with a neutral oil for modern preference.)
- 2 teaspoons Powdered sugar
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Prepared mustard (Fresh made mustard.)
- 1 head Lettuce (Shredded fine.)
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Instructions
- 1In a small saucepan, heat the cream (or milk) almost to a simmer. In a small bowl, whisk the cornstarch with a little cold milk to make a slurry. Stir the slurry into the warm cream. Bring to a boil, stirring constantly, then remove from heat. Add the powdered sugar and stir to combine.
- 2Let the cream mixture cool slightly. In a separate bowl, beat in the frothed egg whites, salad oil, pepper, mustard, and salt.
- 3Shred the lettuce finely. Add the vinegar to the dressing and pour over the lettuce. Stir with a fork to combine and serve immediately.
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