Romaine Spears With Anchovy Vinaigrette, Hard-Boiled Eggs, Shaved Parmesan And Garlic Toasts

Cooking Instructions

Slice 3 cloves of garlic 1/8-inch thick. Set the fourth clove aside. Heat 1/2 cup oil with the sliced garlic over low heat until the garlic is tender, about 10 minutes. Strain out the garlic and set aside.

Whisk the vinegar with the mustard in a small bowl. Add 1 teaspoon of the chopped anchovy and mash with the whisk until smooth. Whisk in the garlic flavored oil. Add the cooked garlic and the chopped anchovy. Season to taste.

Preheat oven to 400F. Brush both sides of the bread slices with the remaining 1/4 cup oil. Season with salt and pepper. Set in a single layer on a sheet pan and bake until toasted. Remove from oven. When cool enough to handle, rub one side of each slice with the remaining raw garlic clove.

Peel the eggs. Separate the yolks from the whites. Push the yolks through a fine wire mesh strainer into a bowl. Wash and dry the strainer. Repeat with the whites.

Choose 8 Romaine spears and keep whole. Slice the remaining leaves crosswise into 1/4-inch ribbons.

In a large bowl, toss the spears with the dressing. Arrange on a salad plate. Toss the lettuce ribbons in the residual dressing. Set the ribbons on top of the spears. Sprinkle first with the whites and then the yolks. Arrange the toasts on the plate and top with the Parmesan shavings.

Wine Suggestion

Michele Chiarlo Gavi Rovereto 1998