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Escarole Salad with Eggs

Name: Escarole Salad with Eggs
Ingredients: 1 Teaspoon Oriental curry powder — Oriental curry powder, source level teaspoon (measure qualifier retained); 1906 source measure retained without conversion; 0.5 Teaspoon Prepared mustard — French mustard; 1906 source measure retained without conversion; 1 Light saltspoon (source measure) English mustard powder — English ground mustard, source 1 light saltspoon; 1906 source measure retained without conversion; source unit: light_saltspoon; 1 Light saltspoon (source measure) Cayenne pepper — Cayenne, source 1 light saltspoon; 1906 source measure retained without conversion; source unit: light_saltspoon; 1 Teaspoon Parsley — Parsley, finely chopped; 1906 source measure retained without conversion; 0.5 Teaspoon Chive — Chives, finely chopped; 1906 source measure retained without conversion; 2 Shallot — Shallots, finely chopped; 0.25 Garlic bean (source count) Garlic — Garlic, source quarter small bean; 1906 source measure retained without conversion; source unit: garlic_bean; 4 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 1 Teaspoon White pepper — White pepper, light measure; 1906 source measure retained without conversion; 0.25 Lemon — Lemon for finely chopped zest; 1 Tablespoon Olive oil — Olive oil, initial; 1906 source measure retained without conversion; 4 Tablespoon White wine vinegar — White-wine vinegar, initial; 1906 source measure retained without conversion; 1 Escarole — Large white escarole head, outer leaves removed; 6 Hard-boiled egg — Cold hard-boiled eggs, quartered; Olive oil — Olive oil for top-up; White wine vinegar — White-wine vinegar for top-up

Escarole and six cold hard-boiled eggs in four tablespoons No863 dressing.

Type: Salad

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

1 Teaspoon Oriental curry powderOriental curry powder, source level teaspoon (measure qualifier retained); 1906 source measure retained without conversion
0.5 Teaspoon Prepared mustardFrench mustard; 1906 source measure retained without conversion
1 Light saltspoon (source measure) English mustard powderEnglish ground mustard, source 1 light saltspoon; 1906 source measure retained without conversion; source unit: light_saltspoon
1 Light saltspoon (source measure) Cayenne pepperCayenne, source 1 light saltspoon; 1906 source measure retained without conversion; source unit: light_saltspoon
1 Teaspoon ParsleyParsley, finely chopped; 1906 source measure retained without conversion
0.5 Teaspoon ChiveChives, finely chopped; 1906 source measure retained without conversion
2 ShallotShallots, finely chopped
0.25 Garlic bean (source count) GarlicGarlic, source quarter small bean; 1906 source measure retained without conversion; source unit: garlic_bean
4 Teaspoon SaltSalt; 1906 source measure retained without conversion
1 Teaspoon White pepperWhite pepper, light measure; 1906 source measure retained without conversion
0.25 LemonLemon for finely chopped zest
1 Tablespoon Olive oilOlive oil, initial; 1906 source measure retained without conversion
4 Tablespoon White wine vinegarWhite-wine vinegar, initial; 1906 source measure retained without conversion
1 EscaroleLarge white escarole head, outer leaves removed
6 Hard-boiled eggCold hard-boiled eggs, quartered
Olive oilOlive oil for top-up
White wine vinegarWhite-wine vinegar for top-up

Method

Steps

Step 1
Wash/dry escarole hygienically even though source conditionally says wipe clean without washing; remove outer leaves/stalk and chill. Hard-boil, chill and quarter six eggs (24 quarters).
Step 2
Make No863 dressing ONCE. Mash No863 curry, mustards, aromatics, herbs, spices and lemon zest; work in the initial ONE tablespoon oil, then the initial FOUR tablespoons vinegar. Top up with further oil and vinegar in the printed 2:1 ratio to its one-quart mark, strain, refrigerate, shake, and measure only four tablespoons FINISHED dressing here. Toss with exactly FOUR TABLESPOONS measured dressing and serve cold promptly.

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