Romaine Lettuce Hearts with Caesar Dressing

Served 4

Romaine Lettuce Hearts with Caesar Dressing

Ingredients

Dressing

• l anchovy fillet packed in olive oil, drained or ½ teaspoon anchovy paste 
• 2 tablespoons extra-virgin olive oil
• l ½ tablespoons mayonnaise
• l ½ teaspoons fresh lemon juice 
• 1 teaspoon Dijon mustard
•  ½ teaspoon Worcestershire sauce 
• ½ small garlic clove, minced or pushed through a press
• ¼ teaspoon freshly ground pepper

Romaine

• 1 French roll, about 6 inches long, cut lengthwise
• l garlic clove, cut in half 
• 3 hearts of romaine, about 1lb total, each cut lengthwise into quarters
• 2 tablespoons extra virgin olive oil 
• 2 tablespoons freshly grated Parmigiano-Reggiano® cheese 

Method

1. Prepare the grill for direct cooking over medium heat (350° to 450°F)
2. Mash the anchovy fillet into a paste. Put all of the dressing ingredients into a bowl and whisk  to  combine. 
3. Grill the bread quarters over direct medium heat, with the lid closed, until lightly toasted, 1 to 2  minutes, turning three times.  Remove from the grill and rub the cut side of the garlic clove. Set aside.
4. Brush the romaine all over with the oil and grill over direct medium heat with the lid open until  slightly wilted, about 1 minute (you may not need to turn).  Remove from the grill.  Top the Romaine with the dressing and the cheese,  and serve with the toasted bread quarters.