Escarole Salad with Egg Mimosa

When many other vegetables are scarce in winter, escarole is at its best. The broad green and white outer leaves with paler yellow inner ones are chewy and slightly bitter. They are good cooked or raw in salads such as this one. A sprinkling of grated hard-cooked eggs—called mimosa—adds a creamy texture and richness to this salad, which is dressed with an anchovy vinaigrette.

SERVES: 4

INGREDIENTS:

• 2 large eggs
• 12 ounces escarole, washed and trimmed
• 8 anchovy fillets, drained
• ¼ cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and freshly ground pepper

INSTRUCTIONS:

1. Place the eggs in a small saucepan and add enough water to cover them by 1 inch. Bring the water to a boil over medium-high heat.
2. Once the water reaches a boil, remove the saucepan from the heat, cover it, and let the eggs stand for 12 minutes.
3. Drain the eggs and then cool them under cold running water. Crack and peel the eggs under the running water.
4. Stack the escarole leaves a few at a time and cut them crosswise into 1-inch-wide strips.
5. In a large salad bowl, mash the anchovies with the back of a spoon until they form a paste.
6. Whisk in the extra-virgin olive oil, red wine vinegar, Dijon mustard, and salt and pepper to taste.
7. Add the escarole to the salad bowl and toss well to coat the leaves with the dressing.
8. Grate the peeled eggs over the salad using the large holes of a box grater.
9. Serve the salad and enjoy!

MORE ABOUT THIS SALAD:

Escarole Salad with Egg Mimosa is a refreshing and vibrant salad that features crisp escarole leaves and a sprinkling of egg mimosa.

• Crisp and Bitter Greens: Escarole, with its slightly bitter and crisp leaves, forms the base of this salad. Its robust texture and flavor provide a satisfying crunch and balance to the dish.
• Creamy and Colorful Egg Mimosa: The salad is garnished with egg mimosa, which is made by finely grating hard-boiled eggs. The grated eggs resemble the texture of mimosa flowers, hence the name. The egg mimosa adds a creamy and colorful element to the salad, enhancing its visual appeal and adding a subtle richness.
• Refreshing Citrus Dressing: A light and tangy citrus dressing is drizzled over the salad, bringing a burst of freshness and brightening the flavors. The dressing typically includes lemon or orange juice, olive oil, and a touch of honey or Dijon mustard for balance.
• Versatile Additions: While the base of the salad is escarole and egg mimosa, you can customize it by adding additional ingredients to suit your taste. Common additions include sliced radishes, cherry tomatoes, avocado, or even crumbled bacon for an extra layer of flavor.
• Nutrient-Rich and Healthy: Escarole is a nutritious leafy green that is packed with vitamins, minerals, and dietary fiber. Combined with the protein-rich eggs, this salad offers a healthy and satisfying option for a light meal or side dish.
• Elegant and Light: Escarole Salad with Egg Mimosa is an elegant and light salad that can be enjoyed as a starter or a refreshing side dish. Its combination of flavors and textures, along with the vibrant colors, make it visually appealing and inviting.

Escarole Salad with Egg Mimosa is a delightful choice for those seeking a fresh and flavorful salad. Its combination of crisp greens, creamy egg mimosa, and tangy dressing creates a well-balanced and enjoyable eating experience.