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1
Preheat the oven to 350.
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2
In a large bowl, toss the baguette cubes with 1/2 cup of the olive oil, the minced garlic, chives and 1 tablespoon of the parsley.
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3
Season with salt and pepper.
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4
Spread the cubes on a baking sheet and toast for about 12 minutes, stirring occasionally.
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5
Let cool.
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6
In a small bowl, mix the tapenade with the remaining 1/4 cup of olive oil and 1 tablespoon of parsley.
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7
Add 1 tablespoon of the lemon juice and the lemon zest and season with salt and pepper.
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8
Bring a medium saucepan of water to a boil.
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9
Add the eggs and cook until soft-boiled, about 4 minutes.
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10
Cool the eggs slightly under cold running water.
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11
Peel the eggs.
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12
Add the yolks to a blender along with the olives, the remaining 2 tablespoons of lemon juice, the garlic clove, Worcestershire sauce and mustard and blend.
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13
With the machine on, add the canola oil in a thin stream and blend until incorporated.
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14
Season with salt and pepper.
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15
Toss the romaine with the croutons, 2/3 cup of the Parmesan, three-fourths of the anchovies and the dressing.
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16
Mound the salad on a platter and garnish with the remaining anchovies, 1/3 cup of Parmesan and dollops of the tapenade.
