Title: Escarole Salad with Tarragon
Categories: October 199
Yield: 1 servings

1 1/2 tb Red-wine vinegar
1/3 c Olive oil
2 Heads escarole; rinsed and
-spun dry
1 tb Fresh tarragon leaves;
-chopped fine

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

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