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 , ribs removed
1/2 head escarole, pale green leaves only, ribs removed
1/4 head iceberg lettuce , ribs removed
1/2 head Boston lettuce , 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

Procedure:

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.

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. Makes 8 servings.

Ingredients:

3 1/2 lb. salmon fillets
1/2 teaspoon salt
1 cup soft bread crumbs
1/8 teaspoon black pepper
1 tablespoon chopped onion
1 teaspoon capers
1 tablespoon chopped parsley
2 tablespoons butter
1 teaspoon lemon juice

Procedure:

Slice salmon fillets in half lengthwise to make a pocket and place in well greased baking pan. Saute’ onion in butter for approximately 3 minutes. Add parsley, salt, pepper, capers, and lemon juice. Stir mixture into bread crumbs. Stuff salmon fillets with bread crumb mixture. Spread the top of the fillets with butter and bake at 375 degrees F. for 30 minutes or until fish flakes.