Author Notes
The basic components of the classic Caesar but brought together in a different way, the anchovy puree is tangy without needing any dijon or worcestershire. I had fun with this and my husband loved the flavor. - Amber Olson —Amber Olson
Test Kitchen Notes
This might be the perfect summer weeknight meal. Light, tangy, crispy and salty, this salad packs maximum flavor into a few simple steps. The anchovy puree is intensely flavorful, and would be delightful drizzled over roasted or grilled chicken or fish. The crumbled egg adds a bit of protein, body and sunny color to the salad, and is a creative riff on the raw egg that typically defines Caesar salad. The toasted bread concept couldn't be easier; yet works beautifully to absorb the lovely puree. Use the best quality ingredients you can find for this dish; you'll be happy. - mariaraynal —The Editors
Ingredients
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2
1/2" thick slices whole grain country style bread, toasted and broken into irregular pieces
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2 ounces
thick shavings of Parmesan cheese, cut into irregular pieces
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6
anchovy fillets
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6
garlic cloves, smashed
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1/4 teaspoon
dried red chile flakes
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2 tablespoons
lemon juice
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1 tablespoon
leaves of flat leaf parsley (not chopped)
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1/4 cup
chicken stock
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1/4 cup
extra virgin olive oil (possibly a bit more)
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2
hard boiled eggs, peeled and coarsely chopped
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2
hearts of romaine heads, cut crosswise into 2" strips, washed and spun dry
Directions
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While the bread bites are still warm, toss them with the parmesan in a small bowl.
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In a food processor or blender, puree the anchovies, garlic, red pepper flakes, lemon juice, parsley and chicken stock. With the machine running, gradually add the oil in a slow stream to emulsify. The dressing will be thin rather than thick.
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Place romaine in a large bowl, top with the bread and cheese mixture and lightly toss. Add puree sparingly, toss everything to coat. Wait a minute or so, and then add more of the puree to taste.
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To serve, portion salad into bowls and top with the hard boiled egg crumbles.
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