Smoked & Grilled Caesar

• Smoked Caesar
• 1 Pasteurized Egg Yolk
• 1 tablespoon Dijon Mustard
• 2.5 tablespoons Balsamic Vinegar
• 2.5 tablespoons Freshly Squeezed Lemon Juice
• 2 teaspoons Chopped Garlic
• 1 teaspoon Worcestershire Sauce
• 4 dashes Tobasco Sauce
• 2 Skinless, Boneless, Smoked Anchovie Fillets
• Grilled Romaine
• 1/2 Head of Romaine per Person
• Whole Garlic Cloves

1. Pulse the above ingredients in a food processor until combined.
2. With the food processor on low, add 1.5 cups olive oil until dressing is completely emulsified.
3. Cut each head of romaine in half, long ways, as well as a clove of garlic. Rub the cut side of the garlic over the cut side of the romaine lettuce.
4. In a grill pan coated with olive oil, and on medium-high heat, place the romaine cut side down. Cook until there are light brown grill marks on the lettuce, approximately 30 seconds to 1 minute, then remove from pan and place directly on plate or serving platter showing those beautiful grill marks!
5. Drizzle each grilled romaine half with the Caesar dressing to your preferred amount, a few turns of freshly ground black pepper, and serve immediately.

egg, dijon mustard, balsamic vinegar, freshly squeezed lemon juice, garlic, worcestershire sauce, tobasco sauce, romaine, garlic

Taken from food52.com/recipes/26896-smoked-grilled-caesar (may not work)