This Charred Whole Romaine Caesar Is Our Salad of the Summer

2 hard-boiled eggs peeled

½ cup Anchovy Vinaigrette (see recipe below)

3 chives or scallions, minced (optional but really nice)

1 head (340 g) romaine, cut into halves (if small) or quarters (if large) with core intact, rinsed and dried on paper towels

Olive oil

Salt

¼ cup Garlic Bread Crumbs (see recipe below)

subheading: Anchovy Vinaigrette:

2 garlic cloves, minced

1 small onion or shallot, minced

4 (40 g each) anchovy fillets, roughly chopped

2 tbsp any sort of vinegar except balsamic

¼ cup olive oil

¼ tsp salt

subheading: Garlic Bread Crumbs:

¼ cup neutral oil

4 garlic cloves, minced

½ tsp salt

1 cup bread crumbs or panko

Directions at cbc.ca

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