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CATEGORY CUISINE TAG YIELD
October 199 1 Servings

INGREDIENTS

1 1/2 T Red-wine vinegar
1/3 c Olive oil
2 Heads escarole, rinsed and
spun dry
1 T 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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