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1
Heat oven to 375 degrees.
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2
Place eggs in small saucepan and add water to cover by 1 inch.
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3
Heat to boiling, then let stand covered 15 minutes.
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4
Drain and cool in cold water.
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5
Meanwhile, place bread on cookie sheet and brush 2 T. oil over both sides of bread.
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6
Bake, turning once, until golden brown, about 12 minutes.
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7
Let cool, then cut into triangles.
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8
Drain artichoke hearts and tuna.
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9
Rinse chick peas and pat dry.
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10
Scrub yellow squash and zucchini, then cut into matchsticks.
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11
Stem and seed bell pepper and cut into thin strips.
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12
Line large platter with romaine leaves.
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13
Arrange artichokes, tuna, chick peas, squashes, and bell pepper on romaine.
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14
Rinse anchovies, pat dry, and chop fine.
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15
Chop sun-dried tomatoes.
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16
Mince enough parsley to measure 2 T. Combine anchovies, tomatoes, and parsley in mixing bowl.
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17
Whisk in remaining 6 T. oil, the lemon juice, salt, and pepper.
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18
Drizzle dressing over salad.
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19
Peel and quarter hard-cooked eggs.
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20
Garnish salad with eggs and olives.
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21
Serve salad with croutons.
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22
Note: To arrange the salad on the platter, I do a pinwheel effect.
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23
I put the tuna in the center, surrounded alternately by chick peas, and artichokes.
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24
I then make spokes of squash & zucchini strips alternating with pepper strips, with eggs stuffed in between.
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25
I then sprinkle the olives over the top.
