| 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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