Total Time
10mins
Prep 10 mins
Cook 0 mins

Gourmet. October 1990.

Ingredients Nutrition

Directions

  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. 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.

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