A warm composed salad built on the romaine and vegetables already bagged and ready. The hot oil and anchovy dressing pulls everything together on the plate, making this feel like dinner rather than a side. All done in one skillet in about twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 760 calories a serving, 64 g protein, 4 g carbohydrate, 54 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 4 tablespoons oil in a large skillet over low heat. Mince 2 garlic cloves and 4 anchovy fillets together into a paste, then stir into the warm oil and let it infuse for 2 minutes, stirring often, until fragrant but never browning.
2. Bring a small pot of salted water to a boil and add 2 eggs. Simmer until soft-boiled, about 6 minutes, while you ready the salad.6 min
3. Pull apart 5 ounces of the bagged romaine and carrots into bite-sized pieces and arrange on two plates, dividing evenly.
4. Pour the warm anchovy oil over the salad on both plates, tossing gently to coat. Season with salt and pepper to taste.
5. Transfer the soft-boiled eggs to an ice bath for 30 seconds, then peel and halve them. Nestle 2 halves into each salad and serve warm.

Note Swap the anchovy dressing for a simple vinaigrette of oil and lemon juice if preferred. Leftovers keep covered for one day but are best eaten warm right away. Serve with crusty bread to soak up the dressing and warm wine.