Ingredients

• 4 large eggs
• 4 oil-packed anchovy fillets
• 1/2 lemon, juiced (about 1 tablespoon)
• 1 tablespoon champagne vinegar
• Dash Worcestershire sauce
• Kosher salt and freshly ground pepper
• 3 heads frisee, torn into bite-size pieces (about 14 cups)
• 8 ounces sliced smoked salmon
• 4 ounces plain bagel chips (about 2 cups)

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Instructions

1. Place the eggs in a small saucepan and cover with cold water. Bring to a boil, and then remove from the heat and let stand 10 minutes. Drain the eggs and put them in a bowl of ice water to cool. Peel them.
2. Puree 2 of the eggs, the anchovies, lemon juice, champagne vinegar and Worcestershire in a blender until smooth. Season with salt and pepper. Toss the frisee with the dressing in a bowl.
3. Quarter the remaining 2 eggs and sprinkle them with salt and pepper. Arrange the salmon and bagel chips on 4 plates. Top with the salad and garnish with the quartered egg.