Tested and Perfected by Food and Wine

Escarole Salad with Garlic Dressing

  • SERVINGS: 4-6
  • FAST
  • HEALTHY
  • VEGETARIAN

  1. 2 teaspoons Dijon mustard
  2. 2 teaspoons red wine vinegar
  3. 1 teaspoon minced garlic
  4. 1/4 teaspoon salt
  5. 1/4 teaspoon freshly ground pepper
  6. 1/3 cup canola oil
  7. 1 1/4 pounds escarole—cored, cut into 2-inch pieces, washed and dried
  1. 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.