Arugula and Fennel Salad with Lemon-Anchovy Vinaigrette

Ingredients

• 1 small garlic clove, finely grated
• 2-3 oil-packed anchovy fillets
• Kosher salt and ground black pepper
• 3 tablespoons lemon juice
• ⅓ cup extra-virgin olive oil
• 8 ounce head radicchio, bruised outer leaves removed, quartered, cored and cut into 1-inch pieces (about 3 cups)
• 5 ounce container baby arugula
• 1 medium fennel bulb, trimmed, halved and thinly sliced
• 1 ounce Parmesan cheese, finely grated (½ cup), plus more to serve
• ⅓ cup pine nuts, toasted
• 4 soft- or hard-cooked eggs, peeled and halved lengthwise

Instructions

1. 1. In a large bowl, combine the garlic, anchovies and ½ teaspoon salt. Mash to a paste, then whisk in the lemon juice, oil and ½ teaspoon black pepper.
2. 2. Add the radicchio, arugula, fennel, Parmesan and pine nuts; toss well. Season, transfer to a serving dish and top with the eggs.