2 med. cucumbers
3-4 stalks celery
3 med. carrots

DRESSING:

1 tbsp. vinegar
1 tbsp. Dijon-style mustard
3 tbsp. salad oil
1 tsp. dried tarragon leaves

Wash the cucumbers and peel if peel is hard and waxy. Wash and trim the celery. Cut all the vegetables into julienne strips. Combine in a salad bowl, mixing well.

For the dressing, blend the vinegar and mustard in a mixing bowl. Add oil in a slow but steady stream; blend well. Add the tarragon. Pour the dressing over the salad. Sprinkle with some extra tarragon. Cover and chill 30 minutes. Toss gently but thoroughly just before serving.