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Escarole Salad with Garlic Dressing

Contributed by Jacques Pépin

SERVINGS: 4-6

•FAST
•HEALTHY
•VEGETARIAN

slideshow Terrific Green Salads

2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup canola oil
1 1/4 pounds escarole—cored, cut into 2-inch pieces, washed and dried

In a small bowl, mix together the mustard, vinegar, garlic, salt and pepper. Gradually whisk in the canola oil in a steady stream until incorporated; the dressing my separate and that's all right. Put the escarole in a large bowl and toss with the dressing 5 minutes before serving.

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