Escarole Salad With Mustard Dressing

Ingredients

• 1 small head escarole
• 1 teaspoon Dijon-style mustard
• 1 clove garlic, peeled and minced (about 1/2 teaspoon)
• 1 teaspoon red-wine vinegar
• 1 ½ to 2 tablespoons olive oil
• 1 tablespoon fat from the drippings of the chicken

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    60 calories; 6 grams fat; 0 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 1 milligram cholesterol; 16 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Remove the outside leaves of the escarole and cut the remainder into 2-inch pieces. Wash and dry thoroughly. You should have about 4 cups washed greens.
2. Blend the mustard, garlic, vinegar and olive oil in a bowl or jar.
3. Just before serving, combine the greens, the dressing and the reserved drippings and toss to mix.