Romaine, Ham, And Egg Salad

• 3 slices bread
• 7 tablespoons olive oil
• 1 clove garlic
• 1/2 lb cooked ham
• 1 head romaine lettuce
• 4 hardboiled egg, quartered
• 1/2 pint cherry tomatoes
• 2 tablespoons lemon juice
• 1 teaspoon anchovy paste
• 1/8 teaspoon pepper
• 2 tablespoons parmesan cheese

1. Brush both sides of bread with oil.
2. Toast in 350F oven about 5 minutes a side.
3. Cut garlic in half and rub over both sides.
4. cut toast into 1/2" croutons.
5. Cut ham into matchsticks.
6. Tear lettuce into pieces and put in salad bowl.
7. Top salad with quartered eggs, ham, tomatoes and croutons.
8. Shake lemon juice, anchovy paste, salt and pepper to taste in a small jar.
9. Add 6 Tbs oil and shake again.
10. Pour dressing over salad, toss gently and sprinkle with parmesan Serve.

bread, olive oil, clove garlic, romaine lettuce, egg, cherry tomatoes, lemon juice, anchovy paste, pepper, parmesan cheese

Taken from www.food.com/recipe/romaine-ham-and-egg-salad-33908 (may not work)