Country Club Salad with Two Dressings - Andrew Zimmern

Ingredients

• 1 cup lightly packed parsley leaves
• 3 scallions, chopped
• 6 anchovy fillets in oil, drained and chopped
• 3 tablespoons lightly packed tarragon leaves
• 3 large basil leaves
• 2 tablespoons fresh lemon juice
• 1 tablespoon minced shallot
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon white vinegar
• 1 small garlic clove
• 3/4 cup mayonnaise
• Kosher salt
• Freshly ground pepper
• 4 ounces Maytag blue cheese ( 1/2 cup)
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons buttermilk
• 1 tablespoon red wine vinegar
• 1 teaspoon fresh lemon juice
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped chives
• 1/4 pound rustic Italian bread, torn into bite-size pieces
• 1/4 pound thinly sliced bacon
• 2 romaine hearts, halved lengthwise through the core
• 3/4 cup thinly sliced cherry or grape tomatoes
• 2 hard-cooked eggs, peeled and chopped
• Finely chopped parsley, for garnish