Garlic Grilled Ceasar Salad

• For Ceasar Dressing:
• 2 cups Mayonaise
• 1 oz Anchovies in oil
• 3 tbsp Extra Virgin Olive Oil
• 2 cups Grated Parmigiano Reggiano
• 1 Small Clove Finely Minced Garlic
• 1 tsp Finely Chopped Parsley
• 1 tbsp Hot Water
• For Garlic Oil:
• 3 Cloves Finely minced Garlic
• 2 Cups Olive Oil (Regular)
• 1/8 tsp Sea Salt
• For Croutons:
• 6 Slices Regular Sliced Bread
• 3 tbsp Melted Butter
• 3 tbsp olive oil
• 1/8 tsp salt
• Lettuce:
• 2 Medium sized Romaine
• For Red wine Reduction Dressing:
• 2 cups Red Wine
• 1 tbsp Granulated Sugar
• 1 tsp Cornstarch
• 2 tbsp Water

1. Redwine Reduction:
2. Place the 2 cups of red wine in a saucepan on a medium heat and reduce by half. Add the sugar to the red wine reduction and stir until dissolved and turn the flame to low. In a small bowl combine the cornstarch to the water until a slurry has formed, then add to the the red wine reduction and stir till it is mixed into the reduction. After the mixture has thicken remove from stove and let cool in the refrigerator. At the end of this dish this will be drizzled over the salad.
3. Garlic Oil:
4. In a small bowl mix olive oil and minced garlic. This would be brushed onto the romaine before it placing it on the grill.
5. Croutons:
6. Slice the the bread into small squares and in a bowl toss the cubes with the melted butter and the olive oil. Spread the bread on a baking sheet evenly and then sprinkle lightly with salt and bake in a preheated 350f oven until golden brown. Remove from oven and place one side for later.
7. Ceasar dressing:
8. Add anchovies, minced garlic, mayonaise and extra virgin olive oil in a food processor and process thoroughly, then add parsley and 1 cup of the grated parmigiano reggiano (leaving the rest of the cheese to be sprinkled over the salad at the end) and mix in lightly on a low speed. Remove from food processor and place in a squeeze bottle.
9. Take lettuce and cut all 2 heads in half length ways, wash the lettuce thoroughly but do not remove bottoms. Brush lightly all 4 halves of romaine lettuce with the Garlic Oil. On a hot grill place the romaine halves on the grill diagonally until grill marks are made then repeat on the under side. Remove romaine halves from heat and place on a cutting board where the bottoms would then be removed by a knife.
10. Place the halves in a platter or each on a plate and arrange the croutons on the lettuce and the platter or plate. Drizzle the ceasar dressing and the red wine reduction over the salad then sprinkle with some of the remainder grated parmigiano reggiano and then serve.

mayonaise, anchovies, olive oil, garlic, parsley, water, garlic, garlic, olive oil, salt, croutons, regular, butter, olive oil, salt, romaine, red wine, red wine, sugar, cornstarch, water

Taken from www.epicurious.com/recipes/member/views/garlic-grilled-ceasar-salad-50031824 (may not work)