1 head of escarole, with as white a center as you can find
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
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.)
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.