- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This is so much more than a salad; it's a plate of light, crisp, dressed leaves partnered with a leek-topped crostini that gives it enough heft to turn it into a meal. The leeks are perfumed with lemons and thyme, and cooked until they are browned and jammy. The aïoli is rich, garlicky, and bright; along with the briny, marinated anchovies, it cuts through the richness of the leeks and soft-cooked eggs.
Ingredient:
- 1 lemon
- 2 medium (8-ounce) leeks, rinsed thoroughly
- ¾ cup extra-virgin olive oil, divided
- 1 teaspoon kosher salt
- Black pepper, to taste
- 1 ½ cups lower-sodium chicken stock
- 20 (5-inch) thyme sprigs
- Garlic-Parmesan Vinaigrette
- ¼ cup finely chopped shallot (from 1 medium [1 1/2 oz.] shallot)
- 2 tablespoons grated lemon zest, plus 1/4 cup fresh juice (from 3 lemons), divided
- 1 tablespoon Champagne vinegar or white wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup extra-virgin olive oil
- 1 ¼ ounces Parmesan cheese, grated on a Microplane grater (about 3/4 cup loosely packed)
- 1 teaspoon grated garlic (from 3 medium garlic cloves)
- Aïoli
- 2 teaspoons Champagne vinegar or white wine vinegar
- 2 teaspoons fresh lemon juice (from 1 lemon)
- ¾ cup canola oil (or another neutral cooking oil)
- ¼ cup extra-virgin olive oil
- 1 extra-large egg yolk
- 1 teaspoon kosher salt
- ½ teaspoon grated garlic (from 1 medium garlic clove)
- Salad
- 12 (3-inch) salt-packed anchovies (from 1 [29.9-ounce] jar or can)
- ¼ cup olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon grated lemon zest (from 1 lemon)
- 8 cups water
- 1 tablespoon kosher salt
- 7 large eggs
- 6 (3/4-inch-thick) sourdough bread slices
- 1 medium garlic clove
- ¾ cup Aïoli (recipe below)
- 6 tablespoons finely chopped fresh chives
- 5 (3 ounces each) heads baby romaine lettuce, leaves separated but kept whole (about 4 cups total)
