Escarole and Ham Salad
| Yield: | 1 Servings |
| Categories: |
| 1/2 | c | Vegetable oil or olive oil |
| 30 | lg | Garlic cloves,; peeled |
| 1/2 | lb | Country ham,; cut into 1/4-inch 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 | tb | Finely chopped thyme or basil; (optional) |
| 1 | c | Red wine vinegar |
| Freshly ground black pepper |
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