Salad With Garlic Dressing

• 1 head (about 1 pound) firm, white escarole (once cleaned, about 6 packed cups) or other salad greens
• 2 cloves garlic, peeled, crushed and finely chopped (about 1 1/2 teaspoons)
• 1 tablespoon hot Dijon-style mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon vinegar
• 4 tablespoons vegetable or olive oil or a mixture of both

1. Wash the salad greens thoroughly in a sink filled with cold water.
2. Lift the greens from the water and spin dry in a salad dryer.
3. For the dressing, stir together all the remaining ingredients in the bowl that you will use for serving the salad.
4. At serving time, add the greens to the bowl and toss thoroughly with the dressing.
5. Serve immediately.

head, garlic, mustard, salt, freshly ground black pepper, vinegar, vegetable

Taken from cooking.nytimes.com/recipes/1620 (may not work)