ESCAROLE AND RED LEAF SALAD

Escarole and Red Leaf Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

Previous Next

Ingredients

1 head escarole, about 3/4 pound
1 head red leaf lettuce, about 1/2 pound
1 tablespoon Dijon or Dijon-style mustard
2 tablespoons red-wine vinegar
1 teaspoon finely minced garlic
Salt to taste, if desired
Freshly ground pepper to taste
6 tablespoons olive oil

Steps:

Cut away and discard the core from each head of lettuce. Rinse and pat or spin dry the leaves. Cut the leaves into bite-size pieces. Put the pieces into a salad bowl.
Put the mustard, vinegar, garlic, salt and pepper in a mixing bowl and gradually add the oil, stirring rapidly with a wire whisk.
Pour the sauce over the greens. Toss to blend well and serve

Nutrition Facts : @context http, Calories 133, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 191 milligrams, Sugar 0 grams, TransFat 0 grams