I like this recipe from Elizabeth David’s book Summer Cooking, because it continues to flip and flip. It is for laitue au jus, or lettuce with gravy. “Cold crisp lettuce with the rich gravy from a roast poured over it, hot. Exquisite with the hot meat or bird, especially if it has been cooked in butter and flavoured with garlic and wine. Dandelions or Batavian endive can also be used for this salad.”
