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

By Food52
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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

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