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Ingredients

1. 4 cups stale baguette, cut into 3/4-inch cubes (4 ounces)
2. 3/4 cup extra-virgin olive oil
3. 3 garlic cloves—2 minced, 1 whole
4. 1 tablespoon snipped chives
5. 2 tablespoons minced parsley
6. Kosher salt and freshly ground pepper
7. 1/2 cup store-bought green-olive tapenade (4 ounces)
8. 3 tablespoons fresh lemon juice
9. 1 teaspoon grated lemon zest
10. 2 large eggs
11. 1/4 cup pitted Niçoise olives (1 ounce)
12. 1 1/2 teaspoons Worcestershire sauce
13. 1 1/2 teaspoons Dijon mustard
14. 3/4 cup canola oil
15. 2 1/4 pounds romaine hearts (about 6), cut crosswise 1 inch thick
16. 1 cup freshly grated Parmesan cheese (4 ounces)
17. 6 ounces white anchovy fillets (see Note)

Description

Food & Wine