Secrets of the Best Chefs

Raw Dandelion Salad with Hard-Boiled Eggs

and Pickled White Anchovies

Serves 4

Normally, salad dressings are emulsified with a raw egg yolk, but

in this recipe hard-boiled eggs play the role of emulsifier and help

marry the few but disparate elements: the olive oil, balsamic, bread

crumbs, pickled white anchovies, and dandelion greens. And

though the greens in this salad are replaceable—you can try

escarole or romaine hearts—the pickled white anchovies really

make this salad special. They’re sweet and tangy and have a

visually dramatic presence; the jarred gray type just won’t be the

same.

A few handfuls of dandelion greens, washed and spun dry in a

salad spinner

4 hard-boiled eggs, peeled and chopped

Toasted bread crumbs (optional)

8 pickled white anchovies (boquerones; see Resources)

Good-quality olive oil

Balsamic vinegar

Kosher salt and freshly ground black pepper

Cut the bottoms off the dandelion greens and discard. Chop the

rest of the greens a few times so each green is bite-size. Add a