 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Just when the crowd thinks you're done with the grill, surprise them with this; the romaine's leaves char slightly but stay fresh and crisp. With grilled croutons and garlicky Caesar anchovy dressing, this is a salad that even chest-beating carnivores can get behind. Ingredients:
2 flat anchovy fillets, drained and chopped |
1 small garlic clove, chopped |
1/2 cup extra-virgin olive oil |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
12 (1/2-inch-thick) slices baguette |
1 large egg |
2 tablespoons fresh lemon juice, or to taste |
3 hearts of romaine (18 ounces) |
1 ounce finely grated parmigiano-reggiano (1/2 cup) |
Directions:
1. Purée anchovies, garlic, oil, salt, and pepper in a blender until smooth.
2. Prepare grill for direct-heat cooking over medium-hot charcoal (moderate heat for gas).
3. Brush both sides of baguette slices with some of anchovy dressing, then grill bread, turning over occasionally, until toasted, 1 to 2 minutes. Add egg and lemon juice to dressing in blender and blend until emulsified, 1 to 2 minutes. Season with salt.
4. Cut romaine hearts in half lengthwise, then grill, cut sides down, covered only if using a gas grill, until grill marks just appear, about 2 minutes. Cut romaine crosswise into 2-inch-wide strips and transfer to a bowl.
5. Halve or quarter toasts and add to romaine along with Parmigiano-Reggiano.
6. Toss salad with just enough dressing to coat and serve immediately.
|
|