Serves 4 to 6


  • 2 large eggs
  • 3 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1/3 cup extra virgin olive oil
  • 2 small bulbs fennel
  • 4 ounces salami, thickly sliced and cut into batons
  • 4 ounces provola, cut into batons
  • 1 cup chopped jarred roasted red peppers
  • 1/2 small red onion, chopped
  • 2 small heads frisee, torn into bite sized pieces (or inner leaves of escarole)
  • 1/2 cup fresh Italian parsley leaves


Put the eggs in a small saucepan with water to cover. Bring to a simmer. Reduce the heat to the lowest setting and let the eggs sit for 10 minutes. Transfer to an ice bath to cool. Peel the eggs save the yolks and coarsely chop the whites.

Whisk the vinegar and mustard in a large serving bowl. Crush the egg yolks with a fork and whisk well, season with salt and pepper. Whisk in the oil in a slow, steady stream to make a slightly thick dressing.

Remove the tops from the fennel, reserving a handful of tender fronds. Remove the tough outer part of the bulbs and discard. Quarter, core, and chop the fennel. Add to the bowl with the salami, provola, peppers and red onion. Toss well to coat everything in the dressing.

Add the egg whites, frisee and parsley. Coarsely chop the reserved fronds and add. Season with salt and pepper and toss lightly to combine. Serve immediately.