a classic French mayonnaise called sauce gribiche, this salsa verde combines
hard-cooked eggs with capers and delicate fresh herbs (parsley, chives, and
tarragon or chervil). The result is a bright and savory dressing to complement
the bitter escarole without overpowering it. The salsa should not be made ahead
because the acid will dull the herbs.
Serves 4 to
clove garlic, peeled
finely diced shallot (1 medium)
2 Tbs. red
wine vinegar; more as needed
1 Tbs. Dijon
chopped fresh flat-leaf parsley
thinly sliced fresh chives
chopped fresh tarragon or chervil
plus 3 Tbs. extra-virgin olive oil; more as needed
capers, rinsed well and coarsely chopped
hard-cooked egg, at room temperature
heads escarole (about 3 lb. total), trimmed of any tough outer leaves and
discolored ends, quartered lengthwise, with cores intact
charcoal or gas grill fire for direct grilling over medium heat (350°F).
mortar and pestle (or using the side of a chef’s knife), mash the garlic to a
smooth paste with a pinch of salt.
garlic paste with the shallot, vinegar, and mustard in a small bowl.
Let sit for 5 to 10 minutes.
In a medium
bowl, combine the herbs, 1/2 cup of the olive oil, and the capers.
shallot mixture into the herb mixture.
egg (or mash it in a bowl) and gently stir it into the salsa.
like the salsa to be looser, add more oil.
taste with more salt or vinegar if necessary.
escarole on a baking sheet, drizzle with the remaining 3 Tbs. of olive oil,
toss gently to coat evenly, and season with salt.
escarole on the grill cut side down and grill until nicely marked, 1 to 2
mark on the other cut sides, 1 to 2 minutes more.
the grilled escarole to a platter or individual plates, and spoon some of the
salsa on top.
immediately, passing any remaining salsa at the table.
information (per serving): Calories (kcal): 210, Fat (kcal): 20, Fat Calories
(g): 170, Saturated Fat (g): 3, Protein (g): 3, Monounsaturated Fat (g): 14,
Carbohydrates (mg): 7, Polyunsaturated Fat (mg): 2, Sodium (g): 290,
Cholesterol (g): 25, Fiber (g): 5.