Ham and Lettuce with Cheese Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • 8 slices cooked ham
  • hearts of 2 crisp lettuces, coarsely shredded and thoroughly dry
  • ½ pint


Put half the lettuce in a shallow earthenware dish and cover with slices of ham. Then cover the ham with the remainder of the lettuce.

Make your béchamel sauce and mask the lettuce with it. Sprinkle over some black pepper and then the cheese and nutmeg. Bake in a hot oven for 15 minutes. Brown under the grill to finish off.

Eat with lots of fresh bread.