Chiffonade Salad

Ingredients

• 1 head romaine or a few hearts of lettuce, young dandelion leaves, or other greens
• 1 tablespoon, each, of minced parsley, onion, and pimiento
• 4 tablespoons salad oil
• 2 tablespoons vinegar
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1 hard-cooked egg

Instructions

1. Wash romaine and other leaves thoroughly, using any available salad plants. Chill and arrange in salad bowl. Mix remaining ingredients except egg, chill, and just before serving beat hard with egg-beater, then add chopped egg. Pour this mixture over the salad or pass at table. Servings, 4.