Two-Olive Caesar Salad

• 4 cups stale baguette, cut into 3/4-inch cubes (4 ounces)
• 3/4 cup extra-virgin olive oil
• 3 garlic cloves2 minced, 1 whole
• 1 tablespoon snipped chives
• 2 tablespoons minced parsley
• Kosher salt and freshly ground pepper
• 1/2 cup store-bought green-olive tapenade (4 ounces)
• 3 tablespoons fresh lemon juice
• 1 teaspoon grated lemon zest
• 2 large eggs
• 1/4 cup pitted Nicoise olives (1 ounce)
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons Dijon mustard
• 3/4 cup canola oil
• 2 1/4 pounds romaine hearts (about 6), cut crosswise 1 inch thick
• 1 cup freshly grated Parmesan cheese (4 ounces)
• 6 ounces white anchovy fillets (see Note)

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

stale baguette, extravirgin olive oil, garlic, chives, parsley, kosher salt, storebought greenolive tapenade, lemon juice, lemon zest, eggs, nicoise olives, worcestershire sauce, mustard, canola oil, hearts, parmesan cheese, white anchovy

Taken from www.foodandwine.com/recipes/two-olive-caesar-salad (may not work)