Chicory Salad

Thoroughly wash and drain two heads of chicory; cut away
the green leaves and use them for garnishing, or boil them as greens.
Cut off the root-end from the bleached leaves, and put the latter into a
salad-bowl that has been rubbed with a clove of garlic. Add half a dozen
tarragon leaves, four to six tablespoonfuls of oil, a saltspoonful of
white pepper, and two saltspoonfuls of salt. Mix thoroughly. Now add a
tablespoonful of tarragon vinegar, and you have a delightful salad.

Similar to dandalions or even arugula Chicory is a dark leaf salad rich in vitamin K and iron.  Because it is a bitter herb it is great for the liver.

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