Ingredients
- 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
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Nutritional Information
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Nutritional analysis per serving (4 servings)
207 calories; 20 grams fat; 2 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 1 gram protein; 58 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 to 6 servings
Preparation
- 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.
- Put the mustard, vinegar, garlic, salt and pepper in a mixing bowl and gradually add the oil, stirring rapidly with a wire whisk.
- Pour the sauce over the greens. Toss to blend well and serve
10 minutes
Dining and Cooking