Grilled Caesar Salad
- 2 hearts of romaine
- olive oil
- salt and pepper
- 1 tsp chopped garlic
- 1 tsp dijon mustard
- 2 egg yolks
- 4 anchovy filets
- 1 tbsp lemon juice
- Splash worcestershire sauce
- Slice 2 hearts of well-chilled romaine down th emiddle, keeping th ecore at the bottom intact. Brush cut sides with olive oil and season with salt and pepper. Heat grill to as hot as it can get, at least 600 degrees. Place romaine, cut-side down, onto the hottest part of the grill and cook for ideally no more than 5 to 10 seconds, until a char is achieved (be careful not to overcook and wilt the lettuce). Remove from grill. Slice each half of romaine lengthwise, to create two pieces, and cut off the bottom core, so the leaves separate. Loosen and plate leaves.
- Make the dressing. In a small blender, blend garlic, dijon mustard, egg yolks, anchovy filets, lemon juice, worcestershire sauce and cracked black pepper. Add 4 tbsp olive oil and wisk. Drizzle over lettuce. Sprinkle with grated parmesan cheese to taste and toss.
hearts of romaine, olive oil, salt, garlic, mustard, egg yolks, anchovy filets, lemon juice, worcestershire sauce
Taken from www.epicurious.com/recipes/member/views/grilled-caesar-salad-50137456 (may not work)