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
- Whisk together all dressing ingredients except oil in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified.
- 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.
