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Chicory Salad

Chicory, French dressing, chervil, tarragon, bread-crust, clove of garlic. Select the chicory heads, having yellow hearts and very fine leaves; cut away all the green and wash the white part, drain and shake well in a napkin or wire basket to remove all the water. Macerate with a French dressing. Chervil and tarragon can be used, or, instead of these herbs use a piece of bread-crust after rubbing a clove of garlic over it.