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Gascony Salad

(France.) Trim, wash, and cut up a head of endive, dry it, and cover it with a dressing of 2 parts of olive oil to I of tarragon vinegar, salt, pepper, a teaspoonful of anchovy paste, and a pinch of celery seed. Have in the bowl a crust of bread rubbed with garlic, and toss salad and dressing together for 10 minutes, then remove the crust and serve.