Frisée and Roasted Fennel Salad with Anchovy, Garlic, and Egg

This recipe comes from Cal Peternell of Chez Panisse Café. It was demonstrated as part of the Macy's Get Green series, produced in partnership with CUESA.

1 large bulb fennel, trimmed and washed
5 tablespoons olive oil
Salt
1 clove garlic, peeled
6 anchovy filets
1 teaspoon mustard
Juice of 1/2 lemon
1 teaspoon red wine vinegar
2 heads frisée, trimmed of green parts, washed and spun dry
Black pepper
2 hard-boiled eggs, peeled, chopped and seasoned with salt and pepper

Preheat the oven to 425 °F. Slice the fennel into thin wedges and toss in a bowl with salt and 1 tablespoon olive oil. Spread the fennel on a baking sheet and roast until tender and crispy-brown at the edges, about 10 to 15 minutes. Set aside to cool.

Meanwhile, make the vinaigrette. In a mortar, pound the garlic and a pinch of salt into a paste. Add the anchovy filets and pound them into the garlic-salt paste. Add the mustard, lemon juice and red wine vinegar. Stir well with a fork and slowly pour in the remaining olive oil, stirring to combine. Taste and adjust the vinaigrette. Place the frisée and roasted fennel in a large bowl, sprinkle with salt and freshly ground black pepper, and spoon over most of the vinaigrette. With your hands, toss the salad and adjust with salt and the remaining vinaigrette, if necessary. Divide the salad onto chilled plates and top with the chopped egg.