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

• 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

1. While the bread bites are still warm, toss them with the parmesan in a small bowl.
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. 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. To serve, portion salad into bowls and top with the hard boiled egg crumbles.

country style bread, parmesan cheese, anchovy, garlic, red chile, lemon juice, flat leaf parsley, chicken stock, extra virgin olive oil, eggs, hearts of romaine

Taken from food52.com/recipes/4555-romaine-lettuce-dressed-with-anchovy-puree-crumbled-hard-boiled-egg-and-toasted-whole-grain-bread-bites (may not work)