How do I make the dressing?

Stir together 3 tablespoons oil, 1 tablespoon vinegar, 1/4 teaspoon pepper and 1/2 teaspoon salt in the bowl for about 5 minutes before the salad is added.

Must the salad be dry?

Yes, the recipe calls for washed and dry salad. If the leaves are wet, the dressing does not cling and the salad becomes watery.

Why should one use forks of silver or wood?

Erken recommends two silver or wooden forks for tossing the salad – this was common in 1914 to prevent metal (iron) from discoloring the leaves or giving them an off-taste. Two forks also keep the leaves from being crushed.

How many servings and how long does it take?

4 heads of lettuce make 4 servings, and the dish is ready in about 10 minutes.

Head lettuce with oil

Name: Head lettuce with oil
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 4 pcs large heads of lettuce; 3 tbsp cooking oil; 1 tbsp vinegar; 0.25 tsp pepper; 0.5 tsp salt

Head lettuce with a simple dressing of oil, vinegar, salt and pepper stirred in the salad bowl, from Erken's Stor kokebok 1914.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 410 (falt i det fri)

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About the dish

The simplest of Erken's head lettuce salads — a classic French vinaigrette stirred directly in the salad bowl before the salad is added.

How to make it

1
Stir the dressing
Stir the oil, vinegar, pepper and salt together in the salad bowl for 5 minutes.
2
Toss the salad
Place the washed and well-dried salad in the bowl and toss it gently with the dressing using two forks of silver or wood.

Changes from the original

Measurements modernized to tablespoons and teaspoons; «matolje» specified as cooking oil. The steps are numbered.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 410) → 1949 (korrekturlest, s. 454)~45% av teksten endretfjernetlagt til

4 store salathoder 3 ~~spiseskefuld~~ spiseskjefulle olje 1 ~~spiseskefuld~~ spiseskjefull eddik ~~1/4 teske~~ 3/4 teskje pepper ~~1/2 teske~~ 3/4 — salt. Olje, eddik, pepper og salt røres sammen i 5 minutter i bollen, den vaskede, tørre salat ~~lægges~~ legges i, blandes sammen ved ~~hjælp~~ hjelp av to sølv- eller ~~trægafler.~~ tregafler. Hårdkokte overskårne egg og tomatskiver kan blandes i salaten.

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Frequently asked questions

How do I make the dressing?: Stir together 3 tablespoons oil, 1 tablespoon vinegar, 1/4 teaspoon pepper and 1/2 teaspoon salt in the bowl for about 5 minutes before the salad is added.
Must the salad be dry?: Yes, the recipe calls for washed and dry salad. If the leaves are wet, the dressing does not cling and the salad becomes watery.
Why should one use forks of silver or wood?: Erken recommends two silver or wooden forks for tossing the salad – this was common in 1914 to prevent metal (iron) from discoloring the leaves or giving them an off-taste. Two forks also keep the leaves from being crushed.
How many servings and how long does it take?: 4 heads of lettuce make 4 servings, and the dish is ready in about 10 minutes.

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