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

Name: Romaine Lettuce dressed with Anchovy Puree, Crumbled Hard Boiled Egg and Toasted Whole Grain Bread Bites
Yield: Serves two
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

By Amber Olson

May 11, 2010

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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

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

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.