Salade Verte

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

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.

Ingredients:

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

Directions:

1. Make dressing: Whisk together all dressing ingredients except oil in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified.
2. Make salad: 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.

By RecipeOfHealth.com