I remember salad from my childhood as lettuce leaves, slices or quarters of tomato, whole spring onions, slices of cucumber, sometimes salad cress or watercress, cooked beetroot in malt vinegar, radishes topped and tailed, hard-boiled eggs sliced, potato salad made with salad cream… It would be served with cold meat, and it would be the same with the vegetables fresh from the garden, and at school with the green stuff in big trays, and everything else in individual bowls…

The way I prepare salads now is very different, combining different vegetables, and adding things like nuts, chopped fruit, and with a dressing of olive oil and some sort of vinegar – but not malt! However, if I look back at the National Mark Calendar of Cooking recipe book,, published in the 1930’s, I find a very different sort of salad:

Lincoln salad

  • 1 lettuce
  • watercress
  • 1 cooked beetroot
  • 1 tablespoon of canned peas (I guess you will use fresh or frozen!)
  • 2 tbsp cooked rice
  • 1 tbsp chopped gherkin
  • 4 tbsps cooked, chopped, lean beef
  • 2-3 tbsp home-made mayonnaise or French dressing (2 parts olive oil, 1 part vinegar, salt and pepper)
  1. tear the lettuce and cress into small pieces
  2. cut a few thins slices of beetroot for decoration and dice the rest
  3. put all the ingredients into a basin and mix with the dressing
  4. put the green salad in the bottom of a bowl and pile the mix on top
  5. garnish with beetroot

3 thoughts on “Lincoln salad

  1. I was going to say that the old style salads were great, but then I read your recipe, I’ll be trying that one out…. Mine of late have involved hard boiled eggs, iceburg, tuna, prawns and salad onions, with warm new potatoes. Time for a change I think🙂

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