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The remote region of Gascony in southwestern France has an imaginative rustic cuisine that relies heavily on game, pork, cornmeal, potatoes, and other vegetables. Most of the characteristic salads are basic types that include one or two ingredients and are well flavored with a garlic oil and vinegar dressing. Serve as an accompaniment for game or meat.
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| What You Need: |
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1 medium-sized head chicory
1 medium-sized head escarole
1 2-inch square stale bread moistened with olive oil and vinegar
1 peeled garlic clove, cut in half
1/3 cup olive oil
3 cold, cooked, medium-sized potatoes, peeled and sliced
1 medium-sized red onion, peeled and chopped
2 tablespoons wine vinegar
Salt, pepper to taste
2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
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| How To Cook: |
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1. Wash and dry chicory and escarole; tear into bite-size pieces, refrigerate.
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2. When ready to serve, rub bread square well with garlic; put in a salad bowl.
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3. Add chicory, escarole, and oil; toss lightly.
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4. Remove and discard bread square. Add potatoes and onion; toss.
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5. Combine remaining ingredients; add to salad; toss. Serve at once.
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