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

Makes 8 servings

　　

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

　　

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.