Recipe - Escarole And Ham Salad

One half cup Vegetable oil or olive oil
30 lg Garlic cloves,; peeled
One half pound Country ham,; cut into
1/4inch cubes
1 lg Head escarole, washed and
dried, torn or; cut into
bit
1 lg Head Romaine, washed and
dried, torn or; cut into
bite
2 tablespoon Finely chopped thyme or
basil; (optional)
1 cup Red wine vinegar
Freshly ground black pepper

Heat half the oil in a large frying pan. Add the garlic and cook over
mediumlow heat until golden brown and tender, about 30 minutes. Add more
oil as needed. Add the country ham and toss briefly to coat and marry the
flavors. Set aside until needed, up to 1 day. When ready to serve, reheat
the oil, garlic, and ham mixture. When hot, add the lettuce and toss for 1
to 2 minutes, until well coated with the juices and slightly wilted. Taste.
Add the herbs, vinegar, and pepper as needed.

Yield: 4 to 6 servings
Recipe By :NATHALIE DUPREE COOKS SHOW#ND7092

Posted to MCRecipe Digest V1 #290

Date: Sun, 10 Nov 1996 00:00:20 0500

From: Meg Antczak meginny@frontiernet.net