Take a white head of lettuce, pare off the outer green leaves and core, wash, drain in a wire basket, then cut the leaves in two, and put them in a bowl. Have two fine, firm, peeled red tomatoes, prepared as for No. 1070, cut them into thin slices, and place them over the lettuce, seasoning as follows: Mix a pinch of salt and half a pinch of pepper in a wooden salad-spoonful of vinegar; add a spoonful and a half of oil, mix well, and serve.