Dandelion Greens With A Fried Egg, Croutons, And Anchovy Dressing
Prep Time:
Cook Time:
Servings:
Ingredients
  • 3 cup torn chunks crusty bread (about 5 ounces)
  • 2 tablespoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • freshly cracked black pepper, to taste
  • 1 small clove garlic, chopped finely
  • kosher salt and freshly cracked black pepper, to taste
  • 2 teaspoon red-wine vinegar
  • 2 anchovies, mashed to a paste (1 teaspoon)
  • 6 tablespoon extra-virgin olive oil
  • 6 large eggs
  • 5 cup dandelion greens*
  • coarsely grated parmigiano-reggiano, for garnish
Directions
  1. Preheat the oven to 400 degrees with a rack positioned in the middle.
  2. In a bowl, toss the bread with the olive oil, salt, and pepper, to taste. Spread the bread on a baking sheet and toast until the croutons are golden and crisp, about 10 minutes. Set aside.
  3. Using a mortar and pestle or the side of a large knife, mash the garlic into a paste with pinch of salt. Transfer to a small bowl. Whisk in the vinegar, anchovies, and ΒΌ teaspoon kosher salt. Whisk in 2 tablespoons of the olive oil.
  4. In a large skillet, heat the remaining olive oil over medium-high heat until hot but not smoking. Crack the eggs into the skillet and season with salt and pepper, to taste. Reduce the heat to medium and cook the eggs until the whites are just set, about 5 minutes. Remove from the heat.
  5. In a large bowl, toss the greens and croutons with the dressing. Divide the salad among 6 serving plates. Top each with an egg and garnish with grated cheese.