SERVES:
2
INGREDIENTS:
1 large clove garlic, peeled and minced
1 small anchovy fillet, minced
approx. 1/4 cup grated Parmesan cheese
one heart of Romaine, cut in half lengthwise
1/2 head radicchio, cut into thin wedges through the core
2 Tbs olive oil (plus more as need for frying eggs and making skillet dressing)
fresh lemon juice to taste
PROCEDURE:
You'll want to do all of the knife work before you start cooking anything so, for two salads, mince one large clove of garlic and finely mince one anchovy fillet, grate a little parmesan cheese, cut half of a large head of radicchio into thin wedges through the core and cut one heart of Romaine in half lengthwise.
At that point, turn the heat to medium - medium high under a large cast iron skillet or heavy bottomed saute pan and add a good splash of olive oil to that and add the sliced Romaine cut side down and add the radicchio and cook that along to brown up a little bit and wilt down.
You can add a little more olive oil if you like and do the lettuces in batches if the skillet isn't large enough and, once they're nicely wilted, divide them up onto two serving plates.
Turn the heat down a bit on the skillet, add another little splash of olive oil and fry one large egg per salad.
Place the cooked eggs on top of the wilted lettuces, turn the heat way down on the skillet and add a little more olive oil.
Add the minced garlic and the minced anchovy and then squeeze a little lemon juice into that and spoon that over the top of the salads and finish with some grated parmesan cheese.
HINTS:
Make sure the skillet has cooled down quite a bit before making the garlic, anchovy, lemon and olive oil dressing because the lemon juice will splatter like crazy if the pan is too hot.