Salade Verte Recipe | Epicurious.com

Name: Salade Verte Recipe | Epicurious.com
Yield: Makes 8 servings
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

Salade Verte Recipe | Epicurious.com was pinched from <a href="http://www.epicurious.com/recipes/food/views/Salade-Verte-105494" target="_blank">www.epicurious.com.</a>

"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

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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

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2 teaspoons finely chopped fresh tarragon

•

2 teaspoons finely chopped fresh chervil

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1/2 teaspoon salt

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1/8 teaspoon black pepper

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1/3 cup vegetable or olive oil

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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

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