Escarole and Red Leaf Salad

• 1 head escarole, about 3/4 pound
• 1 head red leaf lettuce, about 1/2 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

1. Cut away and discard the core from each head of lettuce.
2. Rinse and pat or spin dry the leaves.
3. Cut the leaves into bite-size pieces.
4. Put the pieces into a salad bowl.
5. Put the mustard, vinegar, garlic, salt and pepper in a mixing bowl and gradually add the oil, stirring rapidly with a wire whisk.
6. Pour the sauce over the greens.
7. Toss to blend well and serve

head, red leaf, mustard, redwine vinegar, garlic, salt, freshly ground pepper, olive oil

Taken from cooking.nytimes.com/recipes/2219 (may not work)