1 head of escarole
1 tablespoon mustard dressing
2 hard-boiled eggs
1 teaspoon chopped capers
Salt and olive oil to taste
1 head of escarole
1 tablespoon mustard dressing
2 hard-boiled eggs
1 teaspoon chopped capers
Salt and olive oil to taste
Cut the escarole leaves into thick strips and sprinkle with salt
Arrange the whole leaves and shredded escarole in a serving dish
Mash the eggs with a fork and mix with mustard and capers
Place in the center of the dish, drizzle with olive oil and garnish with capers.
