Escarole Salad with Egg and Crispy Prosciutto

One of our favorite winter salads, this was inspired by one at an erstwhile Italian restaurant in Dallas called Sprezza from one of Texas’ most interesting Italian chefs, Julian Barsotti. 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