Advertisement
Ingredients
1 head escarole, about ¾ pound
1 head red leaf lettuce, about ½ pound
1 tablespoon Dijon or Dijon-style mustard
2 tablespoons red-wine vinegar
1 teaspoon finely minced garlic
Salt to taste, if desired
Freshly ground pepper to taste
6 tablespoons olive oil
Nutritional analysis per serving (4 to 6 servings)
2 grams carbs; 131 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 1 gram fiber; 191 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.
Powered by
Preparation
- Step 1
Cut away and discard the core from each head of lettuce. Rinse and pat or spin dry the leaves. Cut the leaves into bite-size pieces. Put the pieces into a salad bowl.
- Step 2
Put the mustard, vinegar, garlic, salt and pepper in a mixing bowl and gradually add the oil, stirring rapidly with a wire whisk.
- Step 3
Pour the sauce over the greens. Toss to blend well and serve
Private Notes