Here's a pleasingly hearty and simple-to-make green salad from Chef Michael P. Clive. Serve with his quick cassoulet for a comforting cool weather meal.
1 large head escarole, washed, drained and torn into bite sized pieces
Vinaigrette 1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tbsp chopped parsley
1 tbsp finely minced shallot
to taste salt and pepper
In a small bowl, whisk together vinaigrette ingredients. Season to taste with salt and pepper.
Toss with torn escarole in a large mixing bowl and serve immediately.
Yield: Serves 4-6