Can be prepared in 45 minutes or less.

Ingredients

　　1 1/2 tablespoons red-wine vinegar

　　1/3 cup olive oil

　　2 heads of escarole, rinsed and spun dry

　　1 tablespoon fresh tarragon leaves, chopped fine

　　In a small bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Cut off and discard the tough stems from the escarole, chop the leaves coarse, and in a large bowl toss them with the tarragon and the dressing until the salad is combined.