Recipes Escarole Salad with Garlic Dressing (Salade à l'Ail) 5.0 (4,706) Add your rating & review Terrific Green Salads By Jacques Pépin Jacques Pépin Instagram Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Updated on November 19, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 1 head of escarole GARLIC DRESSING 2 garlic cloves 1 ½ teaspoons Dijon mustard ⅛ teaspoon freshly ground black pepper ⅛ teaspoon salt 1 ½ teaspoons red wine vinegar 3 tablespoons extra-virgin olive oil Directions 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. 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. Rate it Print