The original text of the recipe: “For 6 people we get three or four captains of green lettuce. We cut each captain in 4, wash them in 4 clean waters, put them on a soil to drain. Six minutes after we put them in cold water, we remove them, wipe them with a clean cloth, clean them from the coats. From one we take a good galbinus, we crush it with the wooden spoon in the straw, in which we want to let’s make the salad, turn the vinegar and mix it well with the chopped dill, put a tablespoon of butter, half a teaspoon of salt, put a mustard spoon and mix everything well, then we roll all the salad in this sauce, then taste, if there is a need for vinegar and salt. The fermented eggs are cut in 4 each and we put them on the salad by pouring them a little. “Source: Kitchen of the housewife from the villages. Advice and eating recipe given by Ana Victor Lazar, 1928
1 large green salad
2-3 tablespoons oil
1 tablespoon vinegar
1 tablespoon mustard
3 eggs
a little salt
Place the boiled eggs (boil hard, 10 minutes after boiling water)
Green salad is clean, wash well and cut loose
After the eggs have been boiled, put them in cold water and clean the bark
An egg yolk is placed in a dish (in which we make salad) and crushed with a wooden spoon
Add the vinegar and mix well with the crushed yolk then add the oil, mustard and salt and homogenize well
Add salad to this sauce and mix well (with your hands best)
Put the salad in the bowl where we serve it at the table (if we want another pot)
Cut in four of the two boiled eggs left and put them over the salad (sprinkle with a little salt)
We serve immediately
The quantities of oil, vinegar and salt may vary depending on the taste.
A very good salad.
