If you have no tarragon it is a great improvement to use tarragon vinegar instead of ordinary vinegar.

Tarragon vinegar is sold by all grocers at sixpence per bottle.
It is also often customary to rub the salad-bowl with a bead of garlic, or rub a piece of crust of bread with garlic, and toss this piece of crust up with the salad after it has been dressed.

Garlic should never be chopped up, but only used as stated above.
A good French salad is also always decorated with one or more hard-boiled eggs, cut into quarters, longways.

These are placed on the top of the lettuce.
SALAD, ENGLISH, LETTUCE .-- The ordinary English salad is made either with French or English lettuces, and is generally dressed as follows:--One or two tablespoonfuls of cream or milk, a teaspoonful of made mustard, two tablespoonfuls of vinegar, pepper, and salt.

There are many people still living in remote parts of the country who prefer this style of dressing.
SALAD, ENGLISH, MIXED .-- The old-fashioned English _mixed_ salad generally consisted of English lettuce cut up into strips crossways, to which was added mustard and cress, boiled beetroot, chopped celery, spring onions, radishes, and watercress.