Salade Verte

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.