Grilled Romaine Caesar Salad

By Kielian Baird

Serving Size: 4-6 

Ingredients:

1. 2 garlic cloves, smashed

2. 5 anchovies in oil

3. 1 egg yolk 

4. 2 tablespoons fresh lemon juice 

5. 1 teaspoon dijon mustard 

6. 1 teaspoon worcestershire sauce 

7. ¼ cup parmesan, greeted  

8. ⅓ cup neutral oil, like vegetable or avocado

9. Salt and pepper to taste 

10. 2 cups torn sourdough bread

11. ½ cup olive oil 

12. 1 garlic clove, grated

13. 3 romaine lettuce heads, cut lengthwise in half 

Instructions:

1. Preheat grill or grill pan, over high heat. 

2. Preheat the oven to 400 degrees (F). 

3. In the body of a blender add the garlic, anchovies, yolk, lemon juice, dijon, worcestershire, and cheese. Begin blending until smooth, then very slowly drizzle in oil as the blending continues. Season to taste with salt and pepper. Set aside. 

4. Place the torn bread into a bowl, drizzle with ½ cup olive oil and grated garlic. Massage into the bread, spread on a parchment lined baking sheet. Season with salt and pepper. 

5. Bake for 12-15 minutes until evenly browned. Remove from the oven and let cool on a paper towel lined plate. Set aside. 

6. Drizzle the halved romaine hearts with more olive oil. Season with salt and pepper. Place the cut side of the romaine onto the grill and cook until there are grill marks. About 2-3 minutes. 

7. Plate the romaine with grilled side up, drizzle with homemade caesar dressing, top with croutons and extra anchovies if desired. Serve immediately!