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

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