A historical salad from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
Take for each service a lettuce leaf
on this place a slice of pineapple
split open and stone the dates and lay them in a circle on the pineapple
in the center pile a few Maraschino cherries
serve with a French dressing made of two tablespoonfuls best oil, four tablespoonfuls pineapple juice, two tablespoonfuls vinegar, salt and pepper
Modern guidance to help you succeed with this vintage recipe
The sweet-tart pineapple juice in the dressing balances the concentrated sugars in dates and maraschino cherries while providing enzymes that prevent browning of cut fruit. The 2:1 ratio of acid (pineapple juice and vinegar combined) to oil creates a lighter vinaigrette that won't weigh down delicate lettuce leaves. Salt in the dressing enhances sweetness perception through taste contrast, making the fruit flavors more vibrant.
The dressing can be made up to 2 days ahead and stored in an airtight container in the refrigerator; whisk vigorously before using as it will separate. Dates can be pitted and cherries drained up to 1 day ahead. Do not assemble the salad more than 30 minutes before serving, as lettuce will wilt and pineapple will release moisture.
This salad is best served immediately and does not store well once assembled. Leftover dressing can be refrigerated in an airtight container for up to 1 week. Assembled salads will become soggy and are not recommended for storage.
AI-generated tips from Chef Cecil's culinary database
The dressing can be made up to 2 days ahead and stored in an airtight container in the refrigerator; whisk vigorously before using as it will separate. Dates can be pitted and cherries drained up to 1 day ahead. Do not assemble the salad more than 30 minutes before serving, as lettuce will wilt and pineapple will release moisture.
This salad is best served immediately and does not store well once assembled. Leftover dressing can be refrigerated in an airtight container for up to 1 week. Assembled salads will become soggy and are not recommended for storage.
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