No. 1347 — French-Style Lettuce Salad

Clean and wash lettuce as in No. 1345.

Make dressing from three tablespoons of fine olive oil, one tablespoon of six-percent vinegar, three teaspoons of mustard made fresh daily from white and black mustard, or a mixture of prepared English and French mustard.

Add one teaspoon of salt and a tiny spoonful of freshly ground pepper, the sort normally used in a salt cellar.

Toss with lettuce and add a white-bread crust rubbed with a little garlic, as the author reports from France.

The dressing may be made in advance for several servings.