Ingredients
4 eggs
12 cherry tomatoes
10 c. mixed greens
1 Hass avocado
8 slice Tuscan or peasant bread
1/2 c. extra-virgin olive oil
10 anchovy fillets
3 clove garlic
1/4 c. fresh lemon juice
Salt and freshly ground pepper
Preparation
Step 1Put the eggs in a small saucepan, cover with cold water and bring to a boil. Remove from the heat, cover and let stand for 12 minutes. Drain and rinse the eggs under cold water, shaking the pan to crack the shells. Peel and coarsely chop the eggs and transfer to a large bowl. Add the tomatoes, greens and avocado.Step 2Meanwhile, light a grill or heat a grill pan. Brush the bread lightly on both sides with oil and grill until toasted.Step 3In a medium skillet, cook the anchovies and garlic in the 1/2 cup of olive oil over moderate heat, stirring, until the garlic is lightly browned and the anchovies are nearly dissolved, about 2 minutes. Remove from the heat and add the lemon juice; gently swirl the pan to blend. Immediately pour the hot dressing into the salad and toss to coat. Season with salt and pepper. Mound the salad on half of the toasts and close the sandwiches. Cut the sandwiches in half and serve right away.Step 4Wine Recommendation: Unoaked, fruity Italian Chardonnay: 2005 Ruffino Libaio.
