Serves 6

In her 1942 version of this recipe, Mrs. Appleyard, a.k.a. Louise Andrews Kent, did not specify amounts, nor did she give any approximate yield. It was safe to assume in those days that most produce, and even most bacon, was local and organically grown. An effort to find equally wholesome ingredients will reward the cook with the best flavors.

1 bunch watercress
1 head chicory or curly endive
1 bunch radishes, sliced thin
1 purple onion, peeled and sliced thin
1 cucumber, peeled and sliced thin
1 branch of small hothouse-grown tomatoes
1 pound bacon, fried crisp and crumbled
French Dressing, recipe follows

1. Put the watercress, chicory, radishes, onion, cucumber and tomatoes into a large wooden bowl and scatter the bacon throughout.

2. Make the French dressing at the table, pour it over the salad, mixing it gently and thoroughly so that every bit of it is coated with the dressing.

3. Serve with Boston Brown Bread or another good brown bread, toasted.

Mrs. Appleyard's French Dressing

Written in wartime, the introduction to this recipe offers an apology for the use of "salad oil" in place of olive oil.

1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
A few grains cayenne pepper
2 tablespoons garlic red wine vinegar
6 tablespoons salad oil