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

1. 1

   While the bread bites are still warm, toss them with the parmesan in a small bowl.

2. 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. 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. 4

   To serve, portion salad into bowls and top with the hard boiled egg crumbles.

No additional tips available.