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

 

Slideshow: Terrific Green Salads

 

  • Servings: 4
KEY: Summer, Dinner Party, French, Salads, Side Dishes, Basic/Easy, Fast, Make Ahead, No-Cook, Vegetarian, Web Exclusive, Dinner, Lunch

Related Video

More Videos
How to Make Cauliflower Fried Rice

Ingredients

  • 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.

Notes

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

Contributed By

Related Video

More Videos
How to Make Cauliflower Fried Rice




480877 recipes/aspen-2004-escarole-salad-with-garlic-dressing-salade-a-l-ail 2013-12-06 Jacques Pépin summer|dinner-party|french|salads|side-dishes|4|basic-easy|fast|make-ahead|no-cook|vegetarian|web-exclusive|weeknight-dinner|lunch escarole salad,green salad,healthy salad,simple salad,jacques pepin,escarole recipes,aspen-2004-escarole-salad-with-garlic-dressing-salade-a-l-ail 480877
Close