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Salad, Escarole

Pare off the outer green leaves and cores of two rather small or one large head of fine, white, fresh endive. If free from sand and otherwise thoroughly clean, carefully wipe it with a cloth without washing, but if washing is required, it should be done as rapidly as possible; that is, as soon as it is plunged into the cold water quickly turn it all over with the hands, lift it up, let the water run out, then place it in a wire salad basket and sharply shake it till thoroughly dry.

The long leaves can be cut so as to have them all as near equal in size as possible. Place in salad bowl. Season with four tablespoons dressing, thoroughly mix at the last moment and serve.