Arrange on each salad plate a bed of watercress, or, if it is impossible
to obtain this, shred lettuce by cutting it in narrow strips across the
leaf and use it instead of the watercress. Dice one or two stems of
celery, depending on the size, and place the diced pieces on top of the
watercress or the lettuce. Pour over each serving about 2 teaspoonfuls
of French dressing made as follows:
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
6 Tb. oil
2 Tb. vinegar
Mix the salt, pepper, and paprika, and beat the oil into them until it
forms an emulsion. Add the vinegar gradually, a few drops at a time, and
continue the beating. Pour the dressing over the salad.