Escarole Salad With Mustard Dressing

Name: Escarole Salad With Mustard Dressing
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Ingredients: 1 small head escarole; 1 teaspoon Dijon-style mustard; 1 clove garlic, peeled and minced (about 1/2 teaspoon); 1 teaspoon red-wine vinegar; 1 1/2 to 2 tablespoons olive oil; 1 tablespoon fat from the drippings of the chicken

By Jacques Pepin

Total Time: 5 minutes
Prep Time: 5 minutes
Rating: 4(41)
Comments: Read comments

Featured in: The Chicken Dinner, Both Humble and Noble

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Ingredients

Yield:4 servings

1small head escarole
1teaspoon Dijon-style mustard
1clove garlic, peeled and minced (about ½ teaspoon)
1teaspoon red-wine vinegar
1½ to 2tablespoons olive oil
1tablespoon fat from the drippings of the chicken

Ingredient Substitution Guide

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Preparation

Step 1
Remove the outside leaves of the escarole and cut the remainder into 2-inch pieces. Wash and dry thoroughly. You should have about 4 cups washed greens.
Step 2
Blend the mustard, garlic, vinegar and olive oil in a bowl or jar.
Step 3
Just before serving, combine the greens, the dressing and the reserved drippings and toss to mix.