- 18 each Peppercorns — black
- 1/4 teaspoon Dry mustard
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 1 1/2 tablespoons Tarragon vinegar
- Lettuce leaves
In a wooden salad bowl crush the peppercorns into a coarse powder.
Add the salt and mustard. Stir in the oil and vinegar.
Put the lettuce on top of the mixture and chill in the refrigerator.
At serving time, stir until all the leaves are coated. Gourmet’s Old Vienna Cookbook