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Ingredients
- Dressing:
- 2 egg yolks
- 2 cloves of garlic
- 3 anchovy filets
- 1 Tablespoon Dijon mustard
- 1 cup extra virgin olive oil
- 1/2 cup grated Parmigiano-Reggiano cheese (2 ounces)
- 1/4 cup freshly aqueezed lemon juice (1-2)
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon Tobasco sauce
- Kosher saol and freshly ground pepper
- Croutons;
- 4 Tablespoons unsalted butter
- 4 cloves garlic, crushed
- 2 cups 1/2 inch ciabatta bread
- kosher salt and freshly ground pepper
- 2 Heads roaine lettuce, cut inhalf lenghtwise
- 1/4 cup grated Parmigiano- Reggiano cheese (1 ounce)
Details
Servings 4
Preparation
Step 1
Set the grill for direct cooking with cast iron Grid and perforated grill (for croutons) and preheat to 400 degrees.
Dressing: Place the egg yolks, garlic, anchovies and mustard in the bowl of a food processor fitted with the steel blade. Pulse for 10 seconds. Slowly add the olive oil in a steady strea. Add the cheese, lemon juice, Worcestershire sauce and Tobasco sauce. Season with salt and pepper and pulse unti combined. Reridgerate.
Croutons:
Melt the butter in a samll suacepan on the stove top, add garlic and cook over low heat fo r10 minutes making sue not to let the butter brown. Strain the butter into a small bowl. Add the bread cubes, seasonwith salt and pepper, and toss together. Place the bread on the perforated grill pan andgrill for 203 minutes, truning constantly until toasted light brown on all sides. Using a barbecue mitt, remove the grill pan form the grid and allow the croutons to cool.
Brush the inside of each lettucehale with olive oil. Place the lettuce on the grid, cut side down. Closeth elid of the EGG and grill for 1 minute oruntillightly browned. remove an dlet cool.
To assemble place a letttuce half on each plate grilled
side up. Pour the desired amount of dressignb over the lettuce wnd top with croutonws and cheese. Serve immediately.
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