Escarole Salad With Turkey Crackling

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
1500
FAT
250%
CHOL
276%
SOD
41%

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Ingredients for 8 servings

2 teaspoons Dijon-style mustard

1/3 cup oil (half olive and half rape-seed oil or a mixture of olive, rapeseed and safflower oils - or 1/4 cup of the above oil and 2 tablespoons of the fat rendered by cooking the turkey skin)

Skin from 1 14-to-15 pound turkey (about 1 pound)

1 to 2 cloves garlic, peeled, crushed and finely chopped (1 teaspoon)

1 tablespoon red-wine vinegar

1/4 teaspoon salt

1 large or 2 smaller heads escarole (Choose escarole heads with the whitest possible insides. Green leaves tend to be tough and bitter.)

Salt

1/2 teaspoon freshly ground black pepper

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