Warm Potato Escarole and Tinned Fish Salad
Ingredients
- 4 large eggs
- 1 pound baby Yukon Gold potatoes, halved if large
- Kosher salt
- 1/4 cup extra-virgin olive oil
- 2 shallots, thinly sliced
- 2 tablespoons capers in brine, drained
- 2 tablespoons white wine vinegar
- 1 medium head escarole (about 10 ounces), tough leaves removed, inner leaves chopped
- 4 stalks celery, thinly sliced
- Freshly ground pepper
- 2 5-ounce tins good-quality sardines or other tinned fish in olive oil, drained
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