Active time: 45 min Start to finish: 45 min
We created this recipe using Louis P. De Gouy's article on green salad and agree with the quote he includes from Fred Allen: "A salad should be dressed like Dorothy Lamour — adequate but lightly."
Recipe information
Yield
Makes 8 servings
Ingredients
For dressing
1
1/2 tablespoons tarragon vinegar
1
/8 teaspoon anisette or other anise-flavored liqueur (optional)
1
/4 teaspoon Dijon mustard
2
teaspoons finely chopped fresh parsley
2
teaspoons finely chopped fresh tarragon
2
teaspoons finely chopped fresh chervil
1
/2 teaspoon salt
1
/8 teaspoon black pepper
1
/3 cup vegetable or olive oil
For salad
1
head romaine (1 lb), ribs removed
1
/2 head escarole (1/2 lb)
1
/4 head iceberg lettuce (1/4 lb)
1
/2 head Boston lettuce (2 oz), ribs removed
1
Belgian endive, leaves separated and torn in half crosswise
1
(3-inch-long) heel from a day-old baguette
1
garlic clove, halved crosswise
Need to make a substitution?
Preparation
Make dressing:
Step 1
Whisk together all dressing ingredients except oil in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified.
Make salad:
Step 2
Tear romaine, escarole, iceberg, and Boston lettuce into bite-size pieces and toss with endive in a large salad bowl (preferably wooden). Rub bread liberally all over with garlic and toss with greens. Add dressing, toss well, then discard bread. Serve immediately.