This is best prepared on the table, as it should be eaten soon after it is made.

The lettuce should be carefully washed and dried. Hold over the bowl a salad-spoon, into which put a saltspoonful of salt and a quarter one of white pepper; then fill the salad-spoon with oil; pour this over the lettuce, and toss the leaves over and over till they shine; then put two more tablespoonfuls of oil, toss it again; then put one tablespoonful of vinegar; mix lightly, and the salad is made. These are average proportions; many like four parts oil to one of vinegar.