Baby Romaine Hearts Salad With Tempura Egg

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The eggs:

4 large organic eggs

1/4 cup flour

1/4 cup semolina flour

1 teaspoon kosher salt

1/2 teaspoon freshly cracked black pepper

The dressing:

Juice and zest from 1 large lemon

1 anchovy fillet, rinsed and patted dry

2 cloves garlic, minced

1/3 cup extra virgin olive oil

Kosher salt

Freshly cracked black pepper

To finish:

1 quart vegetable oil or rice bran oil for frying

4 to 5 romaine lettuce hearts, inner white and light green leaves only

1/4 cup Parmesan curls (about 1 ounce, see Note)

4 anchovy fillets

1 tablespoon finely minced chives

Garlic Chips (optional; see recipe)

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