Escarole Salad With Tarragon

1. 1

   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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.