| 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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