Romaine Lettuce Dressed With Anchovy Puree, Crumbled Hard Boiled Egg And Toasted Whole Grain Bread Bites

By Food52
More from this source
Food52

Comments

Add a comment

Ingredients

2 1/2" thick slices whole grain country style bread, toasted and broken into irregular pieces

2 ounces thick shavings of Parmesan cheese, cut into irregular pieces

6 anchovy fillets

6 garlic cloves, smashed

1/4 teaspoon dried red chile flakes

2 tablespoons lemon juice

1 tablespoon leaves of flat leaf parsley (not chopped)

1/4 cup chicken stock

1/4 cup extra virgin olive oil (possibly a bit more)

2 hard boiled eggs, peeled and coarsely chopped

2 hearts of romaine heads, cut crosswise into 2" strips, washed and spun dry

You might also like

Romaine Salad With Anchovy Dressing And Parmesan
Epicurious
Roast Chicken Kale Caesar Salad With Greek Yogu...
SHAPE Magazine
Howell Cobb's Famous Caesar Salad Dressing
Food52
Grilled Romaine With Caesar-Cado Dressing
Rachael Ray
Ni├žoise Salad
No Recipes
Grilled Caesar Salad And Dressing
Grab A Plate
Homemade Caesar Salad With Blackened Tilapia
Parade Magazine
Bay Shrimp Salad With Tarragon Dressing
SF Gate
Baby Romaine Hearts Salad With Tempura Egg
SF Gate
My Classic Caesar
Food52