Cos Lettuce Salad
|Lettuce head||1 Medium (Cos Lettuce Now Called Romaine)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Red wine vinegar||1 1⁄2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Freshly ground pepper||1⁄4 Teaspoon|
|Finely chopped chervil/1/2 teaspoon dried crushed||1 Teaspoon|
|Finely chopped fresh tarragon/1/4 teaspoon dried crushed||1⁄2 Teaspoon|
|Finely chopped fresh chives||1 Tablespoon|
Separate the lettuce leaves.
Wash and dry them thoroughly.
Wrap in a damp tea towel and put in a plastic bag.
Chill in the refrigerator 1-2 hours.
Combine the ingredients for the dressing in a glass jar and shake well.
Break the big leaves into bite-sized pieces in the centre of a salad bowl.
Arrange the small, tender, light green leaves upright around the edge.
Pour the dressing evenly over the leaves.