We love salads starring winter greens, like endives, chicory or escarole — especially when they’re zhuzzhed up with snazzy and rich co-stars.
One of our all-time favorites is this escarole salad chock full of crispy prosciutto, six-minute eggs and shaved Parmesan.
Cooking the eggs for six minutes results in yolks that are still custardy, but not runny — perfect for mingling with the ham and cheese. The bright acid of lemon juice in the dressing balances all that richness, lemon zest adds beautiful citrus flavor, and a touch of anchovy brings extra umami depth.
Use your best olive oil with this one, and don’t skimp on the freshly ground black pepper. If you don’t find beautiful escarole, chicory (curly or otherwise), frisée or endives make good substitutes. If you threw in a little raddichio, that could be lovely, too.
It makes a royal lunch on its own; with a nice bowl of soup, it’s the perfect winter dinner.