I did change a couple of things...
Recipe for four:
4 anchovies in oil, cut in half lengthways
juice and zest from a half a lemon
1 small bunch flat leaf parsley, chopped
1 small bunch chives, chopped
4 eggs, boiled for 3 minutes, peeled
3 handfuls baby mixed lettuce
1 red chicory, leaves separated
1 white endive, chopped
1 handful radicchio, thinly sliced
For the Salad Cream:
1/2 clove garlic, crushed
2 t dijon mustard
2 T sherry vinegar
6 T extra virgin olive oil
3 T buttermilk
3 t sea salt
pinch of chili flakes
Marinade the anchovies with a little of the oil, lemon juice and zest. Whisk together the salad cream ingredients, season to taste and set aside.
Add all the ingredients to the anchovy and lemon. Toss and arrange the salad onto the plates. Add the egg and drizzle on some of the salad cream. Put the remainder into some ramekins and plate.
Bon Appetit! Chef Hobbes
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