| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
October 199 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
tb |
Red-wine vinegar |
| 1/3 |
c |
Olive oil |
| 2 |
|
Heads escarole; rinsed and spun dry |
| 1 |
tb |
Fresh tarragon leaves; chopped fine |
INSTRUCTIONS
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.
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