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Whisk in the anchovies, mustard and lemon juice, a few grindings of black pepper and a little of each of the oils. Whisk well until it all comes together, a bit like mayonnaise.
Meanwhile, lower the eggs into the boiling water and boil for 3 minutes. (To be perfect, all of the white and a fine layer of yolk should be set; the rest of the yolk should be soft.) Rinse under cold water until cool enough to peel. Add to the dressing, whisking to break the eggs into small bits. Add the rest of the oil, whisking continuously until completely combined. Whisk in a teaspoonful of warm water to finish the dressing.
Put all the salad ingredients in a large bowl. Splash the dressing over the top, tossing well so that all the leaves carry a heavy coat of dressing, and serve immediately.
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