I absolutely love the flavor of anchovies. This salad is deliciously simple and has great balance. Use the best olive oil you can afford. I served these greens with braised lentils and a poached egg. A large, fresh, squeeze of lemon juice finished the whole plate (I love lemon with anchovy and egg). The salted filets are the way to go... but I am sure a squeeze of anchovy paste would work in a pinch. A nice sea salt (I used Hawaiian Alaea) and fresh cracked pepper are necessary. This is a simple salad and all the ingredients need to shine.