Salade Verte Recipe

Food & Drink Recipes > Recipe of the Day > Salade Verte Recipe
  • 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
  • 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
  1. Whisk together all dressing ingredients except oil in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified.
  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.