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Romaine Lettuce dressed with Anchovy Puree, Crumbled Hard Boiled Egg and Toasted Whole Grain Bread Bites
FOOD5211Ingredients
20Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 1/2 inches country-style bread (thick slices whole grain, toasted and broken into irregular pieces)
- 2 oz. Parmesan cheese (thick shavings of, cut into irregular pieces)
- 6 anchovy fillets
- 6 garlic cloves (smashed)
- 1/4 tsp. red chile flakes (dried)
- 2 Tbsp. lemon juice
- 1 Tbsp. flat leaf parsley (leaves of, 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)
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