Polish Salad
To keep your lettuce fresh longer, avoid storing it near ethylene-emitting fruits like apples and bananas. This salad is essentially a lettuce salad, and it comes from A World of Good Eating (1951). The dressing is what makes it refreshing, creamy, and perfect for any occasion. The tangy lemon note complements the crisp lettuce, while the sour cream adds richness. We tried this same recipe using greek yogurt instead of sour cream, which was delicious and added a bit of sharpness.
- 1 head lettuce
- 1 cup thick sour cream
- 2 eggs
- 1 teaspoon lemon juice
- 1 teaspoon sugar
- Salt
Hardboil two eggs. Mash the yolk of one egg and mix with sour cream, lemon juice, sugar, and salt. Blend well. Pour this dressing over the lettuce hearts. Dice the remaining egg and white and scatter over the salad.