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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
Food52 Review: 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
- 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
- While the bread bites are still warm, toss them with the parmesan in a small bowl.
- 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.
- 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.
- To serve, portion salad into bowls and top with the hard boiled egg crumbles.
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