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Chiffonade Salad

This salad consists of all the salads in season. For example, lettuce, romaine, chicory, escarol, tomato, beets and celery cut in long slices. The dressing for this salad is made as follows: Take one hard-boiled egg and mash it as fine as possible with a fork; then add two pinches of paprika and a pinch of salt, half a teaspoonful of French mustard, a teaspoonful of hashed chives, a teaspoonful of hashed estragon, two tablespoonfuls of oil and three tablespoonfuls of vinegar. Add this to the salad, mix it well together, and serve.