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8 romaine or iceberg lettuce leaves (10 in. long), rinsed and crisped

1 head Belgian endive (white or red; 3 oz.), leaves separated, rinsed, and crisped

2 quarts finely shredded romaine or iceberg lettuce (use half romaine and half iceberg or all 1 kind)

1/4 cup chopped parsley

Deviled Louis dressing

1 pound shelled cooked crab

2 firm-ripe tomatoes (3/4 lb. total), rinsed, cored, and each cut into 8 wedges

2 hard-cooked large eggs, shelled and each cut into 4 wedges

2 tablespoons chopped fresh chives

Whole fresh chives

Salt and pepper

Lemon wedges

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