Escarole salad with tarragon
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Red-wine vinegar |
| ⅓ | cup | Olive oil |
| 2 | Heads escarole; rinsed and spun dry | |
| 1 | tablespoon | Fresh tarragon leaves; chopped fine |
Directions
In a small bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Cut off and discard the tough stems from the escarole, chop the leaves coarse, and in a large bowl toss them with the tarragon and the dressing until the salad is combined.
Serves 6.
Gourmet October 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.