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Stii a saltspoonful of salt and half as much pepper into a large spoonful of oil, and when the salt IS dissolved, mix with them four additional spoonsful of oil, and pour the whole over the salad ;
let it be welUumed, and then add a couple of spoonsful of vinegar ;
-mix the whole thoroughly and serve it without delay.
The salad should not be dressed in this way until the instant before it is wanted for table : the proportions of salt and pepper can be increased at pleasure, and common, or cucumber-vinegar may be substituted for the tarragon, which, however is more frequently used in France than any other.
France
