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

• 1 head of escarole, with as white a center as you can find
• 2 garlic cloves, peeled and finely chopped (1 teaspoon)
• 1 1/2 teaspoons Dijon mustard
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 1/2 teaspoons red wine vinegar
• 3 tablespoons extra-virgin olive oil

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. Fill a sink with cold water and swirl the escarole in it to remove any sand.
3. Lift the escarole from the water and dry it in a salad spinner.
4. (This can be done ahead; the greens will keep in a plastic bag in the refrigerator for 2 to 3 days.)
5. Up to 30 minutes before serving, whisk the dressing ingredients together in your salad bowl.
6. Add the escarole, and toss well.

center, garlic, mustard, freshly ground black pepper, salt, red wine vinegar, extravirgin olive oil

Taken from www.foodandwine.com/recipes/aspen-2004-escarole-salad-with-garlic-dressing-salade-a-l-ail (may not work)