Name: Escarole Salad with Tarragon
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

Perhaps his total number of devoted followers at the end of His earthly ministry numbered little more than the five hundred brethren to whom Jesus appeared after the resurrection (I Cor. 15:6), and only about 120 tarried in Jerusalem to receive the baptism of the Holy Spirit (Acts 1:15). Though this number is not small considering that His active ministry extended only over a period of three years, yet if at this point one were to measure the effectiveness of his evangelism by the number of his converts, Jesus doubtless would not be considered among the most productive mass evangelists of the church.

Robert Coleman

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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