2 heads of lettuce, crushed
1 1/2 pints salted water
1 tablespoonful olive oil
1 clove garlic
Grated Parmesan
Pepper
Croutons of bread

"Wash lettuce, shred finely and boil until tender in boiling salted water. Heat oil in heavy pan, allow crushed garlic to cook for three minutes, remove garlic and add oil to swiftly boiling lettuce a few minutes before serving. Serve with snippets of bread, black pepper and with it hand a bowl of grated Parmesan."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes are available from this cookbook on this website. Photo: Mary Melfi.

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