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

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Instructions

1. Whisk together all dressing ingredients except oil in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified.
2. 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.
3. 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.