Grilled Caesar Salad

• 10 (1/2-ounce) slices diagonally cut French bread (about 1/4 inch thick)
• Cooking spray
• 3 garlic cloves, divided
• 7 canned anchovy fillets, rinsed, drained, and divided
• 1/4 cup fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1 large pasteurized egg yolk
• 1/4 cup extra-virgin olive oil
• 3 romaine lettuce hearts, cut in half lengthwise (about 24 ounces)
• 1/2 ounce Parmigiano-Reggiano cheese, shaved (about 1/3 cup)

1. Preheat grill to high.
2. Coat bread slices with cooking spray. Place the bread on grill rack coated with cooking spray; grill for 1 minute or until golden, turning once. Remove bread from grill. Cut 1 garlic clove in half; rub both sides of bread with cut sides of garlic clove. Discard clove.
3. Pat anchovy fillets dry with a paper towel. Combine remaining 2 garlic cloves, 2 anchovy fillets, juice, mustard, pepper, salt, and egg yolk in a blender; process until smooth. With blender on, add oil, 1 tablespoon at a time; process until smooth.
4. Place lettuce, cut sides down, on a grill rack coated with cooking spray; grill 2 minutes. Turn; grill 1 minute. Remove from heat; coarsely chop lettuce. Place lettuce in a large bowl; drizzle with dressing, tossing gently to coat.
5. Cut remaining 5 anchovy fillets in half lengthwise. Arrange about 3/4 cup salad on each of 10 plates; top each serving with 1 bread slice and 1 anchovy half. Sprinkle each serving with about 1 1/2 teaspoons Parmigiano-Reggiano.

bread, cooking spray, garlic, anchovy, lemon juice, mustard, freshly ground black pepper, salt, egg yolk, extravirgin olive oil, romaine lettuce hearts, cheese

Taken from www.myrecipes.com/recipe/grilled-caesar-salad-1 (may not work)