Escarole Salad With Tarragon

Serving Size : 1
Ingredients

for prepare Escarole Salad With Tarragon

:

Amount	Measure	Ingredient - Preparation Method
1 1/2	tablespoons	red-wine vinegar
1/3	cup	olive oil
2	heads	escarole - rinsed and spun dry
1	tablespoon	fresh tarragon leaves - chopped fine

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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