| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Salads |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
French Saucisson Salami |
| 1 |
lg |
Head of escarole, about 8 |
|
|
Ite size |
| 2 |
|
Cloves garlic — diced |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/4 |
ts |
Salt |
| 2 |
ts |
Dijon mustard |
| 1 |
tb |
Red wine vinegar |
| 2 |
tb |
Peanut oil |
|
|
Crusty bread |
INSTRUCTIONS
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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