Salad with saucisson

4 Servings

Ingredients

Quantity Ingredient
6 ounces French Saucisson Salami
1 large Head of escarole, about 8
Ite size
2 Cloves garlic -- diced
¼ teaspoon Freshly ground black pepper
¼ teaspoon Salt
2 teaspoons Dijon mustard
1 tablespoon Red wine vinegar
2 tablespoons Peanut oil
Crusty bread

Directions

Remove the "skin" or casing from the saucisson (or salami) and cut it into about 20 very thin slices (about 5 per person). Wash the escarole thoroughly, dipping it up and down in a sink filled with cold water, and dry it in a salad spinner to remove moisture that would otherwise dilute the vinaigrette. For the Garlic-Dijon vinaigrette: In the bowl you will use for serving the salad, mix together all the vinaigrette ingredients. The mixture should not be homogenized; the ingredients should separate somewhat. At the serving time, add the escarole to the bowl and toss it thoroughly with the vinaigrette. Divide it among four plates and arrange the 'saucisson' slices around the periphery of each plate. Serve with crusty bread or baguettes. Nutrional analysis per serving: calories 201; protein 8 gm; carbohydrates 5 gm; fat 16.9 gm; saturated fat 4⅗ gm; cholesterol 22 mg; sodium 760 mg.

Recipe By : Jacques Pepin, Today's Gourmet II File

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