Escarole Salad With Tarragon |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Gourmet. October 1990. Ingredients:
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 |
Directions:
1. 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.
2. 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.
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