Escarole Salad with Garlic Dressing (Salade a l'Ail)

1. 1

   Remove and discard any wilted or damaged leaves from the escarole, and cut the remainder into 2-inch pieces (you should have 5 to 6 cups).

2. 2

   Fill a sink with cold water and swirl the escarole in it to remove any sand.

3. 3

   Lift the escarole from the water and dry it in a salad spinner.

4. 4

   (This can be done ahead; the greens will keep in a plastic bag in the refrigerator for 2 to 3 days.)

5. 5

   Up to 30 minutes before serving, whisk the dressing ingredients together in your salad bowl.

6. 6

   Add the escarole, and toss well.

* Per serving · 4 servings · Values may vary.

No additional tips available.