Ingredients

• 2 oil-packed anchovy fillets (optional)
• 1 garlic clove, peeled and thinly sliced
• 1 cup chopped tender fresh herbs, such as parsley, dill, and/or basil
• 1 tablespoon brined capers, drained
• 2 tablespoons fresh lemon or lime juice, or white wine vinegar
• 6 tablespoons extra virgin olive oil, divided use
• Coarse salt (kosher or sea) and freshly ground black pepper
• Four 6-ounce skin-on fillets of salmon
• Flaky sea salt, such as Maldon, for finishing

Directions

Step 1

Make the sauce: Using the side of a chef’s knife, mash the anchovies (if using) and garlic on a cutting board until a coarse paste forms. Mix in a medium bowl with the herbs, capers, lemon juice, and 5 tablespoons of olive oil. Season with salt and pepper. (Remember, capers are salty.)

Step 2

Swirl the remaining one tablespoon of olive oil in a large nonstick skillet. Season the salmon generously on both sides with salt, and lay skin side down in a cold skillet. Place the skillet over medium heat and let it gradually
heat up until the fat starts to cook out of the fish, about 4 minutes. At this point, you may press gently on fish so that the skin is flat against the pan. Continue to cook until the skin is super-crisp and the flesh is
mostly opaque (you can increase or decrease the heat slightly if needed, but don’t try to rush it), 8 to 12 minutes longer, depending on the thickness of the fish. Less fatty fish won’t release as much fat on their own, so you may need to add a splash more olive oil into the skillet if the skin isn’t getting crisp enough. Turn the fish and cook just until opaque all the way through, about 1 minute.

Step 3

Spoon the green sauce onto a platter and carefully set the salmon, skin side up, on top. Sprinkle with sea salt before serving.

Ingredients

• Two 1 1/2-inch slices seven-grain bread, or your favorite rustic bread
• A large, perfectly ripe avocado, halved, pitted, and peeled
• 1/2 teaspoon Chilean merquén (optional; see above)
• 2 tablespoons extra virgin olive oil
• About 2 tablespoons fresh lemon juice, or to taste
• Coarse salt (kosher or sea)
• Hot red pepper flakes

Directions

Step 1

Toast or grill the bread so that it’s dark and firm. Scoop the avocado into a bowl, add the merquén, if using, and lightly mash/chop the mixture with a fork or pastry blender until relatively smooth.

Step 2

Spread the avocado from edge to edge of the toast, mounding it
slightly in the center. Transfer to serving plates. Drizzle olive oil over so that it rolls off the avocado onto the plates.

Step 3

Repeat with the lemon juice. Shake or grind on some salt and sprinkle with red pepper flakes. Slice the toast on the diagonal for serving.

Ingredients

• 1/4 cup extra virgin olive oil, plus more for drizzling
• 5 garlic cloves, peeled and smashed
• Coarse salt (kosher or sea) and freshly ground black pepper
• 1/2 teaspoon hot red pepper flakes
• 20 ounces ripe cherry tomatoes
• 1 bunch Swiss chard, preferably rainbow
• 6 large eggs
• 4 thin slices country-style bread
• 1 lemon
• Flaky sea salt, such as Maldon, or more coarse salt
• Handful of fresh basil leaves

Directions

Step 1

Heat 1/4 cup of olive oil in a medium skillet over medium-high heat. When it just starts to shimmer, add the garlic and season generously with coarse salt and black pepper. Cook, stirring constantly, until garlic is just turning golden around the edges, about 2 minutes. Stir in the hot red pepper flakes, then add the tomatoes and cook, tossing occasionally, until the tomatoes look plumped and some of the skins start to split, about 2 minutes.

Step 2

Reduce the heat to medium. Cover the pan and cook, stirring the tomatoes every couple of minutes, lightly smashing them with a wooden spoon to encourage the release of juices, until the mixture is saucy and the tomatoes are slightly deflated but still hold some shape, 5 to 7 minutes.

Step 3

Meanwhile, strip the leaves off the Swiss chard stems and tear into bite-sized pieces. Reserve the stems for your next sauté or stir-fry. Transfer the leaves to a medium bowl.

Step 4

Reduce the heat under the tomatoes to medium-low (the sauce should be bubbling gently). Carefully crack the eggs into a cup (try not to break the yolks), then slip them one at a time into the tomato mixture, spacing them evenly apart around the perimeter of the pan. Season the eggs with salt and pepper, cover the pan, and cook until the whites are set but the yolks are still runny, 4 to 6 minutes.

Step 5

While the eggs are cooking, toast the bread until crisp. Drizzle with olive oil, then firmly rub the outside of the lemon onto the toasts to release the aromatic oils from the peel (you’ll smell it!). Sprinkle the toasts with flaky salt.

Step 6

Squeeze about 2 tablespoons of lemon juice over the Swiss chard greens, then toss in the basil. Drizzle some olive oil over the mixture and season with kosher salt and black pepper. Toss again to combine.

Step 7

To serve, carefully scoop an egg out of the pan, spooning it up from underneath to keep the yolk intact, and transfer it to a small shallow bowl. Spoon extra sauce around the egg and sprinkle with flaky salt. Repeat with the remaining eggs. Serve with the Swiss chard salad and toasts alongside.