Escarole Salad with Egg and Crispy Prosciutto

This salad, inspired by one at Sprezza, a Roman restaurant in Dallas, makes a wonderful starter that's ideal for entertaining, as the prosciutto can be crisped and the eggs boiled ahead of time. Zest the lemon before you squeeze it. If you can't find escarole, sliced or torn Belgian endives or frisée (or a combination) make a good substitution.

Serves 6.


3 large eggs

6 ounces thin-sliced prosciutto

3 heads escarole

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


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 Parmesan and serve.