Two-Olive Caesar Salad

Directions

1. 1
   Preheat the oven to 350.
2. 2
   In a large bowl, toss the baguette cubes with 1/2 cup of the olive oil, the minced garlic, chives and 1 tablespoon of the parsley.
3. 3
   Season with salt and pepper.
4. 4
   Spread the cubes on a baking sheet and toast for about 12 minutes, stirring occasionally.
5. 5
   Let cool.
6. 6
   In a small bowl, mix the tapenade with the remaining 1/4 cup of olive oil and 1 tablespoon of parsley.
7. 7
   Add 1 tablespoon of the lemon juice and the lemon zest and season with salt and pepper.
8. 8
   Bring a medium saucepan of water to a boil.
9. 9
   Add the eggs and cook until soft-boiled, about 4 minutes.
10. 10
    Cool the eggs slightly under cold running water.
11. 11
    Peel the eggs.
12. 12
    Add the yolks to a blender along with the olives, the remaining 2 tablespoons of lemon juice, the garlic clove, Worcestershire sauce and mustard and blend.
13. 13
    With the machine on, add the canola oil in a thin stream and blend until incorporated.
14. 14
    Season with salt and pepper.
15. 15
    Toss the romaine with the croutons, 2/3 cup of the Parmesan, three-fourths of the anchovies and the dressing.
16. 16
    Mound the salad on a platter and garnish with the remaining anchovies, 1/3 cup of Parmesan and dollops of the tapenade.