Chopped Salad with Radishes and Hard Boiled Egg

Servings: 4-6 

Source: The Culinary Vegetable Institute at The Chef's Garden

• 4 hard boiled eggs
• 8 oz mixed heirloom lettuces, washed and chopped
• 1 fall radish
• 1 carrot, shaved
• 1/2 package mixed micro greens
• 1 clove garlic, minced
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 6 anchovy fillets, finely chopped
• Salt
• Black pepper

Directions:

• On a large cutting board, chop the hard boiled eggs, lettuces, radishes, and micro greens.Combine with shaved carrots in a large bowl and refrigerate. 
• Mix the garlic, olive oil, lemon juice and anchovies in a bowl.
• Mash the anchovies well with a fork.
• Pour the dressing over the lettuces and gently toss the salad
• Serve on a large platter. Finish with salt and black pepper.