Wrap the leaves in a cloth dishtowel, place in an open plastic bag, and leave in the fridge until ready to use.
Rub a large salad bowl with a garlic clove.
Using a sharp knife, cut each lettuce leaf along the centre of the spine, peeling and discarding the spines.
Cut or tear the lettuce leaves into the bowl, so that no piece is longer than your thumb.
Sprinkle salt over the lettuce.
In a small bowl, add 1 finely chopped garlic clove to 4 Tbsp olive oil and 2 Tbsp malt vinegar.
(Adjust the percentage of oil and vinegar to your personal taste. Substitute cider, white wine, red wine or balsamic vinegar.)
Whisk oil and vinegar to combine, then pour over salad.
Add sliced tomatoes and fresh chopped mushrooms, toss.
Add 1/2 cup croutons, toss lightly.
Top with thinly sliced Vidalia or red onion.
Serve with a side plate of blue cheese if desired.
