- 6
Ingredients
- Dressing:
- 1 Tbsp lemon juice
- 1 garlic clove, minced
- 1/2 cup mayonnaise
- 1/2 ounce (1/4 cup) parmesan cheese, grated
- 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
- Salad:
- 1 (12 inch) Baguette, cut on bias into 5 inch long, 1/2 inch slices
- 3 Tbsp extra virgin olive oil
- 1 garlic clove, peeled
- 3 romaine lettuce hearts (18 ounces), halved lengthwise through cores
- 1/2 ounce (1/4 cup) parmesan cheese, grated
Preparation
Step 1
1. For the dressing: Combine lemon juice and garlic in bowl and let stand for 10 minutes. Process mayonnaise, parmesan, lemon-garlic mixture, vinegar, worcestershire, mustard, anchovies, salt and pepper in blender for about 30 seconds. With blender running, slowly add oil. Reserve 6 Tbsp dressing for brushing romaine.
2. For a Charcoal Grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes. When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
For Gas Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
3. For the salad: Clean and oil cooking grate. Brush bread with oil and grill (over coals if using charcoal), uncovered, until browned, about 1 minute per side. Transfer to a platter and rub with garlic clove. Brush cut sides of romaine with reserved dressing; place half of romaine, cut side down, on grill (over coals if using charcoal). Grill, uncovered until lightly charred, 1 to 2 minutes. Move to platter with bread. Repeat. Drizzle romaine with remaining dressing, sprinkle with parmesan and serve.