盔的一种干一杯

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).