Escarole Salad With Mustard Dressing
Published January 3, 1989
- Total Time
- 5 minutes
- Prep Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 small head escarole
1 teaspoon Dijon-style mustard
1 clove garlic, peeled and minced (about ½ teaspoon)
1 teaspoon red-wine vinegar
1 ½ to 2 tablespoons olive oil
1 tablespoon fat from the drippings of the chicken
Nutritional analysis per serving (4 servings)
1 gram carbs; 2 milligrams cholesterol; 60 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 16 milligrams sodium; 1 gram protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove the outside leaves of the escarole and cut the remainder into 2-inch pieces. Wash and dry thoroughly. You should have about 4 cups washed greens.
- Step 2
Blend the mustard, garlic, vinegar and olive oil in a bowl or jar.
- Step 3
Just before serving, combine the greens, the dressing and the reserved drippings and toss to mix.
Private Notes
Comments
I added 3 smashed anchovies to this recipe, and left out the fat. twas perfect!
Quick and easy. I left out the drippings because I didn't have any. Served it with cassoulet, which was rich enough. Paired perfectly.