English Salad is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic salad of cos lettuce and mint leaves in a vinaigrette dressing sweetened with sugar. The full recipe is presented here and I hope you enjoy this classic British version of: English Salad.
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This is a classic recipe for a Victorian version of English Salad that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 366.—ENGLISH SALAD.
Rinse and immediately wipe with a soft cloth the leaves of a ripe cos-lettuce; split them down the stalk, and divide each half leaf into four pieces; place these in a salad-bowl with a few fresh-gathered leaves of green mint; season with one tablespoonful of salad-oil, two of vinegar, a dessert-spoonful of moist sugar, pepper and salt; mix and serve.
Modern Redaction
Ingredients:
1 large cos lettuce
10 fresh mint leaves, shredded
1 tbsp olive oil
2 tbsp vinegar
1 desert spoon brown sugar
salt and freshly-ground black pepper, to taste
Method:
Wash the lettuce, separate the leaves and pat dry with a cloth. Split each leaf in half down the stalk then tear each leaf half into four pieces. Place these in a bowl and scatter the shredded mint leaves on top.
Whisk together the olive oil, vinegar and sugar. Season to taste with salt and black pepper. Pour over the salad, immediately before serving, toss to combine and serve.
