FRENCH SALAD (can serve with Steak Diane)

1 lettuce, crisped
3 parts best olive oil to 1 part vinegar (pref. tarragon flavoured)
1 clove of garlic
s&p
quartered tomatoes (optional)
red or salad onion, thinly sliced (opt.)
mint, finely chopped (opt)

Using a wooden salad bowl, mix oil & vinegar, seasoning and crushed garlic.

Tear crisp lettuce leaves into pieces about 52mm (2″) square. Toss in salad bowl until each piece is coated with dressing. Serve immediately.