Recipe - Salad With Saucisson

6 ounce French Saucisson Salami
1 lg Head of escarole, about 8
cup
Ite size
2 Cloves garlic minced
One fourth teaspoon Freshly ground black pepper
One fourth teaspoon Salt
2 teaspoon Dijon mustard
1 tablespoon Red wine vinegar
2 tablespoon Peanut oil
Crusty bread

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 GarlicDijon 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;
protein 8 gm; carbohydrates 5 gm; fat 16.9 gm; saturated fat 4.6 gm;
cholesterol 22 mg; sodium 760 mg.

Recipe By : Jacques Pepin, Today's Gourmet II

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip