Romaine Lettuce dressed with Anchovy Puree Crumbled Hard Boiled Egg and Toasted Whole Grain Bread Bites

Romaine Lettuce dressed with Anchovy Puree, Crumbled Hard Boiled Egg and Toasted Whole Grain Bread Bites

Romaine Lettuce dressed with Anchovy Puree, Crumbled Hard Boiled Egg and Toasted Whole Grain Bread Bites

By Food52
Serves 2

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Details
  • Servings:   2
  • Calories:   588
  • Protein:   27g
  •  
  • Fiber:   7g
  • Sugar:   7g
  • Carb Total:   22g
  •  
  • Trans Fat:   1g
  • Saturated:   10g
  • Fat Total:   43g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   salad
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Cuisine
  • american
Comments
Ingredients
  • 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
Instructions

Romaine Lettuce dressed with Anchovy Puree, Crumbled Hard Boiled Egg and Toasted Whole Grain Bread Bites serves 2 original recipe by Food52.

View original preparation instructions

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