Garlic
Iceberg lettuce
Olive oil
Vinegar
Tabasco
Worcestershire
Sal t
Pepper
Roquefort cheese

Wash and dry the lettuce, 4 pieces per person. Wrap it in a cloth and place in the refrigerator for at least 4 hours to make it crisp. Rub an unvarnished wooden or glass bowl with split garlic cloves. Remove slivers.

Place 1/4 teaspoon salt and grind 1/4 teaspoon black pepper in the bowl. Add a dash of Worcestershire sauce and 2 shakes of Tabasco, plus 1 teaspoon vinegar and 4 tablespoons of olive oil. Combine, taste and probably add another tablespoon of olive oil. Crumble in 2/3 cup of Roquefort and stir. Break the lettuce leaves into thirds and toss them gently with spoon and fork until the leaves are covered. If after the meal any lettuce remains you have not done a good job.