Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 6
Ingredients
1
1/2 tablespoons red-wine vinegar
1
/3 cup olive oil
2
heads of escarole, rinsed and spun dry
1
tablespoon fresh tarragon leaves, chopped fine
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Preparation
In a small bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Cut off and discard the tough stems from the escarole, chop the leaves coarse, and in a large bowl toss them with the tarragon and the dressing until the salad is combined.