Baby Gem Salad with Anchovy Dressing
Prep time
Cook time
Total time
Serves: 2 - 4 portions
  • 4 baby gem lettuce heads, carefully washed and placed on a cotton cloth to dry
  • 2 fillet of anchovy, rinsed of salt or oil and patted dry
  • 2 cooked eggs, cooking method in the recipe
  • 4 to 6 radishes, well washed, dried and very thinly sliced right before assembling the salad
  • 1 Tbs. fresh chopped chives
  • Kosher salt
  • Large flake sea salt
  • Freshly ground black pepper
  • 2 Tbs. fresh lemon juice
  • 6 Tbs. Extra virgin olive oil
  1. Prepare the eggs: Put two eggs in a small pot of cold water and place over medium heat to bring to a boil. Once the water has come to a boil, remove the pot from the heat, cover and wait for exactly 10 minutes. At that point, drain the eggs of the hot water and rinse them under cold water for a few minutes to completely stop the cooking process. It is easy to peel the eggs under cool water at this point and set aside.
  2. Mash one of the anchovy fillets with a pinch of kosher salt using the tines of a fork in a small bowl until you have made a uniform paste. Whisk in the fresh lemon juice, then slowly add the olive oil until the mixture is emulsified. Cut the second anchovy fillet into small segments and set aside.
  3. Remove the white from the eggs and chop. Coarsely chop the soft set yolk of the eggs.
  4. Be sure that the baby gem leaves are separated and dry. Arrange them on a small flat platter, covering the entire base of the platter. Scatter the thinly sliced radishes over the baby gem leaves. Top with the chopped egg white, egg yolk and anchovy pieces. Spoon the dressing over the salad, perhaps reserving some to present at the table. Top the salad with the chopped chives, freshly ground black pepper and a sprinkling of sea salt.
Recipe by LaBellaSorella at