ESCAROLE SALAD

The vinaigrette can be made a day ahead of time and stored in the refrigerator. Take it out half an hour before using, as the vinaigrette will solidify when chilled.

VINAIGRETTE

1 tsp (5 mL) Dijon mustard

2 tbsp (30 mL) white wine vinegar ⅓ cup (80 mL) olive oil

Salt and freshly ground pepper

½ cup (125 mL) thinly sliced red onion Salt to taste

8 cups (2 L) escarole lettuce, broken into pieces

1 Whisk together mustard and vinegar. Slowly whisk in oil until mixture thickens. Season with salt and pepper.

2 Toss onions with a sprinkling of salt and leave for 5 minutes. Toss lettuce and onions with vinaigrette and serve at once. Serves 6