For the salad greens:
4 handfuls young spring lettuces, like arugula, Lola Rosa, or any other little leaves you find in the market
For the eggs:
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
4 hard-cooked eggs, peeled and halved
Freshly ground black pepper
1 4-ounce package
Applegate Farms Ham,
(finely chopped)
¼ cup finely chopped fresh chives
For the Salad Greens:
Wash the lettuce in a large bowl or a sink-full of cold water, lifting the leaves out of the water leaving any dirt to settle on the bottom of the bowl or sink. Shake off any water from the leaves or use a salad spinner, wrap the leaves in paper towels then store in plastic bags in the refrigerator. Greens can be prepped several days ahead of use.
For the Eggs:
Mix together the mayonnaise and mustard in a small bowl. Thickly spread the cut-side of the eggs with the mayonnaise and season with pepper to your taste. (Here’s a tip: Put 8 dabs of mayonnaise on a dinner plate. Set the eggs on top of the "dabs" to hold them steady and keep them upright.) Pile the chopped ham on top of each egg and garnish generously with chives. Set aside while you make the dressing.
For the Salad Dressing:
Purée the garlic and anchovy together in a mortar and pestle or a food processor. (Tip: You can also simply use a heavy knife to chop and mash the anchovy garlic and parsley together on a cutting board. Add a little kosher salt to add "grit" which will help the chopping process. Then transfer to a small bowl and continue.) Add the lemon juice and oil whisking everything together until emulsified. Season to your taste with salt and pepper. Stir in the chopped parsley.
To assemble the salad: Put the lettuce in a large bowl, add the dressing, and toss together until the leaves are well coated. Arrange the dressed lettuce on individual plates or a large platter and add the eggs.