Escarole Salad with Egg and Crispy Prosciutto
Original recipe by: Leslie Brenner
One of my 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 teaspoons anchovy paste
Finely grated zest of half a lemon
5 tablespoons best-quality olive oil
Freshly ground black pepper
Parmigiano-Romano for shaving
Instructions
P…