1 chapon (heel of French bread rubbed with a cut garlic clove)
1 head lettuce
1 cucumber, cut into thin slices
1 French Dressing (see recipe in source work)
Instructions
1. Rub the interior of a large salad bowl with the chapon (a crust or heel of bread rubbed with a cut garlic clove; this technique is called 'chaponing' and transfers a mild garlic flavour to the bowl). Place the chapon in the bottom of the bowl.
2. Wash the lettuce leaves thoroughly under cold running water. Drain in a colander, then pat or spin dry — leaves should be completely dry so the dressing adheres rather than pools.
3. Arrange the dried lettuce in the bowl. Tuck the cucumber slices between the leaves, distributing them evenly throughout rather than placing all on top.
4. Just before serving (no more than 5 minutes ahead to prevent wilting), drizzle French Dressing over the salad and toss lightly until every leaf is coated with a thin, even film of dressing. The lettuce should remain crisp and the cucumber slices intact.
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