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Lettuce Hearts “La Napoule”
- Serves
4
Published 1965
Ingredients
2 smallheads
Method
Wash and trim lettuce and cut hearts into quarters. Drain well; wrap in a clean towel and pat dry. Gather up the edges and comers of the towel, and shake out any remaining moisture; chill in the refrigerator until crisp.
“La Napoule” Dressing
Combine olive oil, wine vinegar, paprika and double cream; season to taste with salt and freshly ground blac
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