1 large head escarole, washed and trimmed
3 cups chicken stock or broth
1/3 cup lemon juice
3 tablespoons butter
1/2 teaspoon sea salt
lemon pepper, to taste
2 egg yolks

A French side dish or a light lunch which may be easily prepared with the use of a food processor or blender.

Remove the base and detach the leaves from the escarole; wash well and allow to dry.

With the slicing blade, slice escarole into long thin shreds (drop 1-2 leaves at a time into the shute, or use a kitchen knife).

In a medium saucepan, add chicken broth, lemon juice, butter, salt and a pinch of black or lemon pepper. Cook over high heat until mixture begins to boil; add escarole and cover. Cook for 4-5 minutes.

Remove escarole using a slotted spoon to a bowl. Set aside.

Over high heat, reduce broth by boiling until 1 cup of liquid remains. remove from heat and cool for 5 minutes.

In a food processor or blender, process the 2 egg yolks until frothy, then slowly pour in 3 tablespoons of the broth; while the processor is still running, pour in the remaining broth in a thin stream until the mixture resembles a thin mayonnaise. Pour the sauce over the escarole and toss to coat lightly. Sprinkle with sea salt and lemon pepper, to taste.

Serve warm.

Submitted by: CM