Recipe - Italian Lemon And Mint Salad

2 Round lettuces; separated
into
; leaves
1 lg Crisp lettuce; separated
into
; leaves
3 tablespoon Olive oil
One half Onion; chopped
A handful of mixed fresh
herbs; chopped finely
6 Thin slices coarse; crusty
bread, such
(6 to 8)
; as ciabatta,
; toasted lightly
Salt and pepper

Blanch all the lettuce leaves together in lightly salted boiling water for
about 3 minutes. Drain, reserving the water. Tip the lettuce leaves into a
colander and leave to drain.

Heat the oil in a heavybottomed saucepan and fry the onion and herbs
together for about 6 minutes. Chop the drained lettuce leaves and add to
the fried onion and herbs. Stir carefully, then add the reserved water.
Stir, then bring to the boil, reduce the heat and simmer for about 20
minutes. Season with salt and pepper. Arrange the bread in a large, wide,
warmed serving bowl and pour the soup over the bread. Serve at once.

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