Salad With Saucisson
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Salads | 4 | Servings |
INGREDIENTS
| 6 | oz | French Saucisson Salami |
| 1 | Head of escarole, about 8 | |
| Ite size | ||
| 2 | Cloves garlic, diced | |
| 1/4 | t | Freshly ground black pepper |
| 1/4 | t | Salt |
| 2 | t | Dijon mustard |
| 1 | T | Red wine vinegar |
| 2 | T | Peanut oil |
| Crusty bread |
INSTRUCTIONS
c Remove the "skin" or casing from the saucisson (or salami) and cut it into about 20 very thin slices (about 5 per person). Wash the escarole thoroughly, dipping it up and down in a sink filled with cold water, and dry it in a salad spinner to remove moisture that would otherwise dilute the vinaigrette. For the Garlic-Dijon vinaigrette: In the bowl you will use for serving the salad, mix together all the vinaigrette ingredients. The mixture should not be homogenized; the ingredients should separate somewhat. At the serving time, add the escarole to the bowl and toss it thoroughly with the vinaigrette. Divide it among four plates and arrange the 'saucisson' slices around the periphery of each plate. Serve with crusty bread or baguettes. Nutrional analysis per serving: calories 201; protein 8 gm; carbohydrates 5 gm; fat 16.9 gm; saturated fat 4.6 gm; cholesterol 22 mg; sodium 760 mg. Recipe By : Jacques Pepin, Today's Gourmet II File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 251
Calories From Fat: 147
Total Fat: 16.5g
Cholesterol: 5.5mg
Sodium: 377.2mg
Potassium: 12.5mg
Carbohydrates: 21.5g
Fiber: <1g
Sugar: <1g
Protein: 4.4g