Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz French Saucisson Salami
1 lg Head of escarole, about 8
c -- bite sized pieces
2 Cloves garlic -- diced
1/4 ts Black pepper -- freshly
Ground
1/4 ts Salt
2 ts Dijon mustard
1 tb Red wine vinegar
2 tb Peanut oil
Crusty bread

* Saucisson is a good hard salami, and a crusty baguette is the
perfect accompaniment.

Remove the "skin" or casing from the saucisson (or salami) and cut it
into about 20 very thin slices (about 5 per person). Wash the escarole
thoroughly, dipping it up and down in a sink filled with cold water,
and dry it in a salad spinner to remove moisture that would otherwise
dilute the vinaigrette.

For the Garlic-Dijon vinaigrette: In the bowl you will use for
serving the salad, mix together all the vinaigrette ingredients. The
mixture should not be homogenized; the ingredients should separate
somewhat. At the serving time, add the escarole to the bowl and toss
it thoroughly with the vinaigrette. Divide it among four plates and
arrange the 'saucisson' slices around the periphery of each plate.
Serve with crusty bread or baguettes.

Nutrional analysis per serving: calories 201; protein 8 gm;
carbohydrates 5 gm; fat 16.9 gm; saturated fat 4.6 gm; cholesterol 22
mg; sodium 760 mg.

Recipe By : Jacques Pepin, Today's Gourmet II

From: Marjorie Scofield Date: 06-23-95 (01:05) (160)
Fido: Recipes

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