Charred Escarole Caesar Salad

This spring-inspired twist on Caesar salad pairs lightly charred escarole with creamy dressing, crunchy breadcrumbs, and jammy farm eggs for a smoky, savory salad full of texture and depth.

Ingredients:
2 heads escarole, halved lengthwise
2 tablespoons olive oil
2 eggs
½ cup fresh breadcrumbs
¼ cup grated Parmesan cheese
Sea salt and freshly cracked black pepper

Dressing:
1 garlic clove, finely grated
2 anchovy fillets, mashed (optional)
1 teaspoon Dijon mustard
Juice of 1 lemon
¼ cup mayonnaise
2 tablespoons olive oil
2 tablespoons grated Parmesan

Method:
1. Bring a small saucepan of water to a boil. Carefully add the eggs and cook for 7 minutes. Transfer to ice water, then peel and halve.

2. Heat a grill pan or cast-iron skillet over medium-high heat. Brush the escarole lightly with olive oil and char cut-side down for 2–3 minutes, until lightly wilted with golden edges.

3. In a skillet, toast the breadcrumbs in a drizzle of olive oil until golden and crisp. Season lightly with salt.

4. In a small bowl, whisk together all dressing ingredients until smooth.

5. Arrange the charred escarole on a platter and drizzle with dressing. Top with jammy eggs, toasted breadcrumbs, Parmesan, and plenty of black pepper before serving.