To avoid the strong taste of garlic, I recommend removing the germ (the green stalk) inside. And that you know that if you add crunchy garlic to your salads, you can reduce the amount of salt.
Ingredients for 4 people
2 garlic cloves
2 slices of sliced bread
extra virgin olive oil
Heat water in a saucepan. Introduce the eggs and cook them for 10 minutes from the moment the water starts to boil. Drain, refresh, peel, cut them into 4 wedges and set them aside.
Wash the escarole, chop and dry it. Place it in a salad bowl and reserve it.
Peel the live oranges, remove the segments and reserve them. Place the remains of the oranges between 2 plates, crush them and squeeze them into a bowl until all the juice comes out. Reserve it to make the vinaigrette.
Peel the garlic cloves, dice them and set aside.
Heat 4-6 tablespoons of oil in a small skillet. Cut the bread into cubes, add them to the pan and fry them until golden brown. Remove them to a plate and drain them on a dish covered with absorbent kitchen paper.
Add 1 teaspoon of vinegar and 3 tablespoons of oil to the orange juice, and mix well.
Season the escarole and add it, the chopped garlic and the vinaigrette.
Mix well and distribute it among 4 plates.
Add to each one, 2 egg segments, some orange segments and some bread crusts. Decorate them with some parsley leaves.