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

1. 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.

2. 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