1 1/4 pounds escarole—cored, cut into 2-inch pieces, washed and dried
How to Make It
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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