Escarole and Red Leaf Salad

1. 1

   Cut away and discard the core from each head of lettuce.

2. 2

   Rinse and pat or spin dry the leaves.

3. 3

   Cut the leaves into bite-size pieces.

4. 4

   Put the pieces into a salad bowl.

5. 5

   Put the mustard, vinegar, garlic, salt and pepper in a mixing bowl and gradually add the oil, stirring rapidly with a wire whisk.

6. 6

   Pour the sauce over the greens.

7. 7

   Toss to blend well and serve

* Per serving · 4 servings · Values may vary.

No additional tips available.