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In buying choose firm, crisp heads of lettuce.
Let lie in running water for one hour, then wash well in ice water.
This will insure its crispness.
Wipe carefully and thoroughly in a napkin.
To one head of lettuce the rule is two tablespoons of olive oil, one-half tablespoonful of vinegar, one-half teaspoonful of salt, a dash of cayenne pepper.
Rub the salad bowl with a split clove or garlic or bit of onion;
add oil;
dissolve salt and pepper in vinegar, add to oil, mix well, turn the lettuce into bowl, toss well and serve.
United States
Mixing bowl
Spatula