Name: Salade Catalane
Ingredients: 2 tablespoons Banyuls red wine vinegar; 1 tablespoon finely chopped shallot; 1 teaspoon coarse sea salt; .25 teaspoon Dijon mustard; 2 tablespoons extra-virgin olive oil; 1 small red bell pepper; 1 medium head radicchio, quartered lengthwise through core into wedges; 2 tablespoons finely chopped fresh flat-leaf parsley; 1 large garlic clove, finely chopped; 2 medium heads Belgian endive, trimmed and sliced crosswise into 1/2-inch pieces; 1 small head red Boston lettuce, leaves trimmed and cut into 1/2-inch pieces (about 3 cups); 6 oil-packed anchovy fillets, rinsed in cold water, patted dry, and cut crosswise into 1/2-inch pieces; 2 hard-boiled eggs, peeled and quartered lengthwise

Ingredients

2 tablespoons Banyuls red wine vinegar
1 tablespoon finely chopped shallot
1 teaspoon coarse sea salt
.25 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 small red bell pepper
1 medium head radicchio, quartered lengthwise through core into wedges
2 tablespoons finely chopped fresh flat-leaf parsley
1 large garlic clove, finely chopped
2 medium heads Belgian endive, trimmed and sliced crosswise into 1/2-inch pieces
1 small head red Boston lettuce, leaves trimmed and cut into 1/2-inch pieces (about 3 cups)
6 oil-packed anchovy fillets, rinsed in cold water, patted dry, and cut crosswise into 1/2-inch pieces
2 hard-boiled eggs, peeled and quartered lengthwise

Steps

Whisk together vinegar, shallot, and salt in a small bowl. Let stand 10 minutes. Whisk in mustard. Gradually stream in olive oil, whisking constantly, until well combined. Set dressing aside.
Using tongs, roast bell pepper over a gas flame, turning occasionally, until blackened on all sides, 8 to 10 minutes. Alternatively, broil pepper on a baking sheet 6 inches from heat, turning occasionally, until blackened on all sides, 10 to 15 minutes. Transfer pepper to a medium bowl, and cover with a plate to let steam. Let stand 5 minutes. Peel pepper under cold running water to remove blackened skin; discard skin, seeds, and stem. Pat pepper dry with paper towels, and cut into 1/2-inch pieces. Set aside.
Using tongs and working with 1 wedge at a time, char cut sides of radicchio wedges over a gas flame, turning occasionally, until lightly blackened and just wilted, 30 to 45 seconds per side. Alternatively, broil radicchio pieces on a baking sheet, cut sides up, 6 inches from heat until lightly charred, 3 to 5 minutes. Cut radicchio wedges crosswise into 1/2-inch ribbons; discard core.
Stir together parsley and garlic in a small bowl; set aside. Toss together roasted red pepper, radicchio, endive, lettuce, and anchovies in a large bowl. Add vinaigrette, 1 tablespoon at a time, tossing gently to coat after each addition. The leaves should be lightly glistening but not wet with dressing.
Divide salad and eggs evenly between 2 serving plates. Sprinkle lightly with parsley mixture (about 1 tablespoon each).