Lettuce Hearts “La Napoule”

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 2 small heads lettuce


    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