ESCAROLE SALAD WITH TARRAGON (Spanish, for six)
1-½ tablespoons red wine vinegar
salt and pepper to taste
1/3 cup olive oil
2 heads escarole, rinsed and spun dry
1 tablespoon 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 until the dressing 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.
from Gourmet Magazine, October 1990