Escarole Salad with Garlic Dressing (Salade à l'Ail)

  • Servings: 4

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  • 1 head of escarole, with as white a center as you can find
garlic dressing
  • 2 garlic cloves, peeled and finely chopped (1 teaspoon)
  • 1 1/2 teaspoons Dijon mustard
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons red wine vinegar
  • 3 tablespoons extra-virgin olive oil

How to make this recipe

  1. Remove and discard any wilted or damaged leaves from the escarole, and cut the remainder into 2-inch pieces (you should have 5 to 6 cups). Fill a sink with cold water and swirl the escarole in it to remove any sand. Lift the escarole from the water and dry it in a salad spinner. (This can be done ahead; the greens will keep in a plastic bag in the refrigerator for 2 to 3 days.)

  2. Up to 30 minutes before serving, whisk the dressing ingredients together in your salad bowl. Add the escarole, and toss well.


This recipe appears in Jacques Pépin's The Short-Cut Cook, published in paperback in 2001 by William Morrow, an imprint of Harper Collins Publishers.

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