layer of greens to a large salad bowl.
Sprinkle the chopped egg and the toasted bread crumbs (if
you’re using them) over the greens, and then lay the anchovies on
top.
Take the salad to the table, and when you’re ready to serve,
drizzle on olive oil, balsamic vinegar, and salt and pepper to taste.
Toss with salad tongs and taste for balance. Serve right away,
before the greens start to wilt.