Escarole Salad with Egg and Crispy Prosciutto
One of our favorite winter salads, this was inspired by one at Sprezza, a Roman restaurant in Dallas. It’s ideal for entertaining, as the prosciutto can be crisped and the eggs boiled ahead of time. Zest the lemon before you squeeze it. Don’t worry about exact amounts — if you want to use more or less prosciutto or eggs or Parmigiano-Reggiano, it’ll still be delicious. If you can't find escarole, sliced or torn Belgian endives or frisée (or a combination) make a good substitution.
Serves 6.
Ingredients
4 large eggs
6 ounces thin-sliced prosciutto
1 large head escarole (or 2 small — you’ll want about 11 ounces torn leaves)
4 tablespoons freshly squeezed lemon juice
2 medium anchovies (oil-packed from a can or jar), chopped fine, or 1/2 teaspoon anchovy paste
Finely grated zest of half a lemon
5 tablespoons best-quality olive oil
Freshly ground black pepper
Parmigiano-Romano for shaving
Instructions
1. Place the eggs in a smallish saucepan, cover with cold water and bring to a boil over high heat. As soon as the water hits a full boil, remove the pan from the heat, cover it and let the eggs sit in the hot water for 6 minutes. Drain and run under cold water to stop the cooking. Set aside, refrigerated, until you're ready to make the salad.
2. Heat the oven to 375 degrees. Lay the prosciutto slices on a baking sheet and bake them until the edges start to turn golden-brown, about 10 minutes. Remove the pan from the heat and let the prosciutto cool on the pan – the slices will crisp as they cool.
3. Trim, wash and dry the escarole, and tear it into bite-sized pieces. You should have about 11 ounces. Place it in a salad bowl.
4. Make the dressing: In a small bowl, whisk together the lemon juice, chopped anchovies or anchovy paste, lemon zest, olive oil and black pepper to taste.
5. Peel the eggs, roughly chop them and add them to the salad. Break the prosciutto into bite-sized pieces and add them as well. Add the dressing and toss. Garnish with the shaved Parmigiano-Reggiano and serve.
Escarole Salad with Egg and Crispy Prosciutto
Ingredients
- 4 large eggs
- 6 ounces thin-sliced prosciutto
- 1 large head escarole (or 2 small — you’ll want about 11 ounces torn leaves)
- 4 tablespoons freshly squeezed lemon juice
- 2 medium anchovies (oil-packed from a can or jar), chopped fine, or 1/2 teaspoon anchovy paste
- Finely grated zest of half a lemon
- 5 tablespoons best-quality olive oil
- Freshly ground black pepper
- Parmigiano-Romano for shaving
Instructions
- Place the eggs in a smallish saucepan, cover with cold water and bring to a boil over high heat. As soon as the water hits a full boil, remove the pan from the heat, cover it and let the eggs sit in the hot water for 6 minutes. Drain and run under cold water to stop the cooking. Set aside, refrigerated, until you're ready to make the salad.
- Heat the oven to 375 degrees. Lay the prosciutto slices on a baking sheet and bake them until the edges start to turn golden-brown, about 10 minutes. Remove the pan from the heat and let the prosciutto cool on the pan – the slices will crisp as they cool.
- Trim, wash and dry the escarole, and tear it into bite-sized pieces. You should have about 11 ounces. Place it in a salad bowl.
- Make the dressing: In a small bowl, whisk together the lemon juice, chopped anchovies or anchovy paste, lemon zest, olive oil and black pepper to taste.
- Peel the eggs, roughly chop them and add them to the salad. Break the prosciutto into bite-sized pieces and add them as well. Add the dressing and toss. Garnish with the shaved Parmigiano-Reggiano and serve.