Recipe: Lettuce Coleslaw (with boiled mustard dressing, 1970's)

LETTUCE COLESLAW

"The Dutch called it "kollslaa" when they first introduced coleslaw to New Netherlands (now New York) in 1624.

Through the years, from New York to California, it has continued to be one of America's most popular salads.

This version, substituting lettuce for cabbage, has the old-fashioned boiled mustard dressing, made with vinegar and eggs, that is favored by the Dutch-Americans."

1 head iceberg lettuce
1/2 cup cider vinegar
2 Tablespoons sugar
1 Tablespoon flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
2 eggs
2 Tablespoons heavy cream
Sliced tomatoes (optional, for serving)

Core, rinse and thoroughly drain lettuce. Chill in plastic bag or crisper.

Heat vinegar to boiling.

In a separate bowl, combine sugar, flour, mustard and salt. Add eggs and beat just until blended.

Stir a little of the hot vinegar into egg mixture to temper, then pour egg mixture back into hot vinegar in pan. Cook over low heat, stirring constantly until thickened, about 5 minutes.

Stir in cream, then chill before serving.

AT SERVING TIME:
Cut head of lettuce lengthwise into halves. Place cut sides down on board and slice crosswise with thin-bladed knife. (One head of iceberg lettuce will yield 4 cups of shredded lettuce.)

Place lettuce in serving bowl and toss with dressing. Serve with sliced tomatoes, if desired.

Makes 6 servings.
Source: Pittsburgh Post-Gazette, newspaper, Feb 2, 1977.