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Yield:
1
Ingredients:
Instructions:
Instructions: In a small bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Cut off and discard the tough stems from the escarole, chop the leaves coarse, and in a large bowl toss them with the tarragon and the
dressing until the salad is combined. Serves 6. Email this Recipe:
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