Chicory Salad With Chopped Egg and Crisp Bread Crumbs 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Apr 16, 2014

The sharp dressing used here works particularly well with the slightly bitter greens of the chicory family, but other sturdy greens, such as young kale or deer-tongue lettuce, work well, too.

If your greens are particularly delicate, you may need to use less dressing.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • For the salad
  • 6 ounces country-style bread without crust, preferably a few days old
  • 2 teaspoons extra-virgin olive oil
  • 1 large head escarole (may substitute curly endive, frisee or young kale)
  • 4 large hard-cooked eggs
  • For the dressing
  • 1 tablespoon coarse-grain French-style mustard
  • 1 tablespoon white wine vinegar or champagne vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper


For the salad: Preheat the oven to 350 degrees. Have a large rimmed baking sheet at hand.

Place the bread in a blender or food processor; pulse until it is reduced to coarse crumbs. Transfer to the baking sheet; toss with the oil until evenly coated. Toast in the oven for 10 to 15 minutes, until golden brown. Cool completely.

Wash the escarole and spin the leaves dry, then tear them into large bite-size pieces, letting them fall into a large mixing bowl as you work.

Peel and chop the eggs.

For the dressing: Combine the mustard and vinegar in a measuring cup. Add the oil and whisk to form an emulsified dressing. Season with the salt and pepper. The yield is 1/3 cup.

When ready to serve, pour the dressing over the greens, and combine gently but thoroughly with your hands. Taste, and add salt and pepper as needed. Divide equally among individual plates. Scatter one-quarter of the chopped eggs and one-quarter of the toasted bread crumbs over each portion.

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Recipe Source

From freelance writer Emily C. Horton.

Tested by Mary Pat Flaherty.

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