A good combination for a mixed is watereres, sliced ret hes, greens, chicory and romaine. After the larger leaves are torn into little pieces and everything is mixed. add a few drops of lemon juice and toss the salad around with a fork.
Serve with French or tarragon dressing.
For French dressing, use the three-to-one amounts of vinegar and olive oil end season with salt pepper and mustard.
For tarragon dressing, use tarragon vinegar and season with olive oil, salt and pepper and sprinkle with chopped parsley.
To have salad ingredients at their best, wrap the- leaves in a damp towel after washing them in cold water. and leave them in the refrigerator a couple of hours.
Text read from the printed page and cleaned; old type leaves the occasional error.