Salade Verte

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