My F&W
quick save (...)

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

  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN
  1. 1 head of escarole, with as white a center as you can find

GARLIC DRESSING

  1. 2 garlic cloves, peeled and finely chopped (1 teaspoon)
  2. 1 1/2 teaspoons Dijon mustard
  3. 1/8 teaspoon freshly ground black pepper
  4. 1/8 teaspoon salt
  5. 1 1/2 teaspoons red wine vinegar
  6. 3 tablespoons extra-virgin olive oil
  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.
Notes 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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.