GRILLED CAESAR SALAD

By BobD

Ingredients

• 6 SERVINGS
• The romaine's leaves char slightly but stay fresh and crisp.
• 2 flat anchovy fillets, drained and chopped
• 1 small garlic clove, chopped
• 1/2 cup extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 1/2 -inch-thick slices baguette
• 1 large egg
• 2 tablespoons fresh lemon juice, or to taste
• 3 hearts of romaine (18 ounces)
• 1 oz finely grated Parmigiano-Reggiano (1/2 cup)

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Puree anchovies, garlic, oil, salt, and pepper in a blender until smooth.

Prepare grill for direct-heat cooking over medium-hot charcoal (moderate heat for gas).

Brush both sides of baguette slices with some of anchovy dressing, then grill bread, turning over occasionally, until toasted, 1 to 2 minutes.

Add egg and lemon juice to dressing in blender and blend until emulsified, 1 to 2 minutes. Season with salt.

Cut romaine hearts in half lengthwise, then grill, cut sides down, covered only if using a gas grill, until grill marks just appear, about 2 minutes. Cut romaine crosswise into 2-inch-wide strips and transfer to a bowl.

Halve or quarter toasts and add to romaine along with Parmigiano-Reggiano.
Toss salad with just enough dressing to coat and serve immediately.

COOKS' NOTES:

Bread can be brushed with anchovy mixture; romaine can be washed and halved; and dressing can be made 4 hours ahead and chilled separately, covered.