2-3 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, or to taste
2 tablespoons lemon juice
1 tablespoon sherry vinegar
3-4 anchovy fillets, rinsed and chopped
1/3 cup extra-virgin olive oil
12 cups chopped mixed bitter salad greens, such as chicory, radicchio and escarole, such as chicory, radicchio and escarole
3 large hard-boiled eggs
lace garlic to taste in a large salad bowl and sprinkle with salt and pepper. Add lemon juice and vinegar; let stand for 5 minutes. Stir in anchovies to taste. Whisk in oil in a slow steady stream until well combined.
Add salad greens and toss. Shred 3 egg whites and 1 egg yolk through the large holes of a box grater (reserve the remaining yolks for another use or discard). Sprinkle the salad with the grated egg.