Salade à l’Ail

° Serves 4

Ail is the French word for garlic, which is used extensively in my cooking. Thick-ribbed and nutty, escarole has a slightly bitter taste that goes very well with the garlicky dressing in this winter salad. Unlike most green salads, this one can be seasoned up to half an hour before serving—the escarole will soften slightly in the dressing.

• 1 head escarole (see Note)
• Dressing
• 2 cloves garlic, peeled, crushed, and chopped fine (1 teaspoon)
• 1½ teaspoons Dijon-style mustard
• ⅛ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• 1½ teaspoons red wine vinegar
• 3 tablespoons virgin olive oil

Remove and discard any wilted or damaged leaves from the escarole and cut the remainder into 2-inch pieces (you should have 5 to 6 cups). Wash and dry in a salad spinner. (This can be done ahead; the greens will keep in a plastic bag in the refrigerator for 4 or 5 days.)

Up to 30 minutes before serving, whisk the dressing ingredients together in your salad bowl. Add the greens and toss. Serve as you like; we usually serve it as a first course.

Note: Select escarole with as white a center as you can find; this indicates tenderness and a nutty flavor.

Unlike most green salads, this one tastes better if dressed half an hour before serving.