Serves: Makes 4 servings
- 1 large head escarole
- 2 large eggs
- 1 tablespoon white wine vinegar, plus more if needed
- 1 tablespoon finely minced shallot
- 2 teaspoons minced fresh tarragon
- 1 teaspoon fish sauce, or 2 anchovy fillets, minced to a paste
- 3 tablespoons extra virgin olive oil
- Kosher or sea salt and freshly ground black pepper
- Remove the tough, outer green leaves of escarole until you reach the paler, more tender leaves inside. Reserve the outer leaves for cooking. Wash and dry the inner leaves well and tear into bite-size pieces. You should have about 3 quarts loosely packed. Place the greens in a salad bowl.
- Put the eggs in a small saucepan with water to cover by 1 inch. Bring to a boil over high heat, then immediately cover and remove from the heat. Let stand for 10 minutes. Drain and quickly run under cold running water until cool, then peel and set aside.
- To make the dressing, in a small bowl, combine the vinegar, shallot, tarragon, and fish sauce. Whisk in the olive oil. Season with salt and pepper.
- Add enough dressing to the escarole to coat the leaves lightly; you may not need it all. Toss well and taste. Add a splash of vinegar or more salt or pepper if needed.
- Chop the eggs coarsely and sprinkle them over the salad. Toss gently so you don't break up the eggs too much. Serve immediately.