- 6
Ingredients
- For the dressing:
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 tbsp white wine vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 anchovy fillets, rinsed
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup extra-virgin olive oil
- For the toasts:
- 12 " baguette, cut on the bias into 5" long, 1/2" thick slices
- 3 tbsp extra-virgin olive oil
- 1 garlic clove, peeled
- For the salad:
- 3 romaine hearts, halved lengthwise through the cores
- 1/4 cup grated Parmesan cheese
Preparation
Step 1
For the dressing:
Combine lemon juice and garlic in a bowl and let sit for 10 minutes. Process mayonnaise, Parmesan, vinegar, Worcestershire, mustard, anchovies, salt, pepper and lemon-garlic mixture in blender for about 30 seconds. With blender running, slowly add oil. Measure out slightly over 1/3 cup dressing and set aside for brushing romaine.
On a gas grill, turn all burners to high, cover and heat until hot, about 15 minutes. Leave all burners on high.
For the toasts:
Clean and oil cooking grate. Brush bread with oil and grill, uncovered, until browned, about 1 minute per side. Transfer to platter and rub with garlic cloves.
For the salad:
Brush cut sides of romaine with reserved dressing; place half of the romaine, cut side down, on grill. Cook, uncovered, until lightly charred, 1 to 2 minutes. Move to platter with bread. Repeat with remaining romaine. Drizzle charred romaine with remaining dressing. Sprinkle with Parmesan. Serve.