Escarole Salad with Crispy Pimentón Chickpeas and a Runny Egg

1. Prepare the Dressing

In a medium bowl, whisk together the Dijon mustard, sherry vinegar, half a teaspoon of kosher salt, and a dash of freshly ground black pepper. Gradually add 5 tablespoons of olive oil, continuing to whisk until the dressing is smooth and emulsified.

2. Get Ready to Broil

Adjust your oven rack to the upper position and preheat the broiler.

3. Crisp the Chickpeas

Toss the drained chickpeas with 2 tablespoons of olive oil, 1¼ teaspoons of sweet pimentón, and a good pinch of salt. Spread them out on a baking sheet and place under the broiler. Broil for about 6 to 7 minutes, watching closely, until the chickpeas are golden brown and crispy.

4. Fry the Eggs

In a 12-inch skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Sprinkle a little pimentón into the oil, then gently crack the eggs into the skillet. Fry the eggs for about 2 minutes or until the whites are set but the yolks remain runny.

5. Assemble the Salad

In a large bowl, toss the torn escarole with the crispy chickpeas and the dressing, ensuring everything is well coated. Divide the salad among four serving plates. Gently place a fried egg on top of each serving, allowing the yolk to cascade over the greens. Finish with an extra sprinkle of sweet pimentón for a pop of color and flavor.