Servings: 4 to 8
Inspired by 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.
Made this twice for guests. A huge hit.
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