To make the salmorejo, put all the ingredients into a food processor or blender and blend to a creamy, gazpacho-like consistency.
Spoon the salmorejo on to a large platter or plate, place the chicory on top, and add an anchovy to each chicory quarter. Sprinkle over the cubes of jamón, the watercress and the chopped eggs.
To make the dressing, shake the oil, vinegar, salt and pepper together in a jar, and drizzle over the chicory.
Serve with large spoons for scooping up the chicory and salmorejo.