Grilled Caesar Salad

• 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
• (1/2 cup)

1. Puree 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.

anchovy, garlic, extravirgin olive oil, salt, black pepper, baguette, egg, lemon juice, hearts of romaine

Taken from www.epicurious.com/recipes/food/views/grilled-caesar-salad-238689 (may not work)