Instructions: 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;

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.