Lettuce Salad from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Take fresh, crisp lettuce of sufficient quantity for the number to be served, three young heads being enough for six. Dip in cold water, examining each leaf, and pick over carefully, and select the...
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Ingredients
- 3 Heads of Lettuce
- 2 Hard-Boiled Eggs, Sliced
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