Heat a few tablespoons of olive oil in a large nonstick skillet. Add the bread and saute until browned on all sides. Remove the bread cubes to a paper-towel lined plate. Allow to cool slightly then rub the cut side of the garlic clove on the cubes. Set aside.
Whisk together the dressing ingredients. Toss with the escarole in a large bowl. Add the remaining ingredients and toss again. Divide into 2 bowls and serve immediately.
I used one leftover demi baguette for the croutons.
Escarole can be kind of sandy so take care to rinse thoroughly and use a salad spinner.
I sliced my egg with an egg slicer then rotated the egg and sliced it again to form uniform strips.
Keep an eye on those bread cubes! Using the pan is easier than baking them (I think) but they can go from golden to brunt quickly.