Romaine Lettuce dressed with Anchovy Puree, Crumbled Hard Boiled Egg and Toasted Whole Grain Bread Bites

By • May 11, 2010 • 3 Comments

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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 OlsonAmber 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. - mariaraynalThe Editors

Serves two

  • 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
  1. While the bread bites are still warm, toss them with the parmesan in a small bowl.
  2. 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.
  3. 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.
  4. To serve, portion salad into bowls and top with the hard boiled egg crumbles.
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over 4 years ago Amber Olson

Big thanks for your review, mariaraynal, this is my first EP that's actually been tested and I"m tickled pink!

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Great recipe! Love this. You had me with "crumbled hard boiled egg" but the rest is marvelous, too! . . . . . . ;o)

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over 4 years ago Amber Olson

I feel special that you like this!