- 6
Ingredients
- Dressing
- 1/2 cup mayo
- 1/4 cup fresh grated parmesan
- 1 TBS lemon juice
- 1 clove garlic minced
- 1 TBS white wine vinegar
- 1 Tbs Worcestershire sauce
- 1 TBS Dijon mustard
- 2 anchovy fillets
- 1/4 cup olive oil
- Salad
- 3 romaine hearts, trim bottom, but leave core intact
- Croutons
- 1/2 loaf rustic bread, slice on diagonal in 1/2" thick slices
- Olive oil
- Cut garlic clove
- Shredded PARMESAN - optional
Preparation
Step 1
1. Place garlic in lemon juice and let steep for 10".
2. Add all dressing ingredients to blender, except for olive oil, and blend until smooth
3. When smooth, slowly drizzle in 1/4 cup olive oil
4. Reserve 6 TBS dressing and set aside
5. Cut each romaine heart in half through core
6. Brush was slice of bread with olive oil, place on grill about 30-60 seconds per side - want grill marks on both side
7. Remove bread from grill and and brush each slice. Read with cut garlic clove
8. Using reserved salad dressing, coat each cut-side romaine half with dressing
9. Place romaine halfs on grill, looking for charred edges, about 60 seconds.
10. Plate romaine, place croutons on side, and drizzle add'l dressing over top if desired, top with add'l parmesan if desired.