Shrimp and Gruyere salad. In the bottom of your salad bowl, mash a clove of garlic and a couple of anchovies into a paste. Whisk in some grainy mustard, olive oil, lemon juice and red wine vinegar. Toss with your salad greens. Divide into plates and top with slivered artichoke hearts and tomato, batôns of Gruyere cheese, 6-minute egg wedges, and seared shrimp. Garnish with homemade croutons (toss cubed bread with olive oil, salt, and dried herbs and bake until crunchy).