Charred whole romaine with hard-boiled egg, anchovy vinaigrette, and garlic bread crumbs from Ruffage: A Practical Guide to Vegetables (page 244) by Abra Berens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mcvl on May 25, 2020

    Changed the proportions, so it was eggs with romaine rather than romaine with eggs. Very much to my liking.

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