Salade Verte

  1. Whisk together all dressing ingredients except oil in a small bowl.
  2. Add oil in a slow stream, whisking constantly until dressing is emulsified.
  3. Tear romaine, escarole, iceberg, and Boston lettuce into bite-size pieces and toss with endive in a large salad bowl (preferably wooden).
  4. Rub bread liberally all over with garlic and toss with greens.
  5. Add dressing, toss well, then discard bread.
  6. Serve immediately.

tarragon vinegar, anisette, dijon mustard, fresh parsley, tarragon, fresh chervil, salt, black pepper, vegetable, head romaine, head, boston lettuce, endive, baguette, garlic

Taken from www.epicurious.com/recipes/food/views/salade-verte-105494 (may not work)

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