Green Salad with Fennel, Eggs and Shallot-Anchovy Vinaigrette – Moveable Feast

Ingredients

• 2 bulbs baby fennel, tops trimmed and thinly shaved crosswise
• ¼ cup olive oil, divided
• Zest and juice of ½ lemon
• 2 tablespoons finely chopped parsley
• 1 tablespoon finely chopped tarragon
• Kosher salt and freshly ground black pepper
• 4 large eggs, at room temperature
• 2 tablespoons finely chopped shallots
• 1 tablespoon dijon mustard
• 2 to 3 fillets anchovies, finely chopped
• 1 tablespoon plus 1 teaspoon champagne vinegar
• 1 teaspoon water
• 6 large handfuls mixed mesclun lettuces
• ⅓ cup (lightly packed) finely grated Parmigiano-Reggiano