Grilled Caesar Salad

• FOR THE DRESSING:
• 1 clove Garlic
• 2 whole Anchovy Fillets
• 2 whole Large Egg Yolks
• 3 Tablespoons Lemon Juice, Plus More As Needed
• 1 teaspoon Dijon Mustard
• Salt And Pepper
• 1/2 cups Extra Virgin Olive Oil
• 1/4 cups Parmigiano Reggiano, Finely Grated, Plus Shavings For Serving
• 2 dashes Worcestershire Sauce
• FOR THE CROUTONS:
• 2 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons Butter
• 2 cloves Garlic, Lightly Crushed
• 4 cups Italian Bread With Soft Crust, Cut Into 1 Inch Cubes
• 2 Tablespoons Parmigiano Reggiano, Finely Grated
• FOR THE SALAD:
• 2 whole Hearts Of Romaine Lettuce, Sliced In Half Lengthwise, Root Intact

1. For the dressing, finely chop the garlic, drizzle with a few drops of oil and sprinkle with salt. Using the back of your knife, smash garlic into a paste. Add garlic paste, anchovies, egg yolks, lemon juice and mustard to a blender, season with salt and pepper, and pulse to combine. While blending, slowly drizzle in oil, adding only a few drops at a time to start. Add cheese, Worcestershire and additional lemon juice, if needed, and pulse to combine. Taste for seasoning. Set aside.
2. For croutons, combine oil, butter and garlic cloves in a large nonstick skillet and warm over medium heat. Once butter has just melted, add bread cubes to pan and season with salt and pepper. Cook for 7-10 minutes, stirring every minute once bread begins to brown, or until browned and crisp on the outside, but still slightly chewy in the center. Add a drizzle or two of oil if pan becomes too dry. During the last minute of cooking, add cheese and toss to combine. Discard garlic. Set aside.
3. Heat grill pan or outdoor grill to high heat. Brush with oil. Add romaine to grill cut side down and lightly weigh down with a pan to help encourage grill marks. Cook 30 seconds to 1 1/2 minutes or until grill marks form and lettuce wilts slightly on cut side.
4. To serve, drizzle dressing over romaine, and top with croutons and shavings of Parmigiano Reggiano. Enjoy.
5. Note: If using fresh bread, preheat oven to 325u0b0F. Add bread cubes and bake for about 3-4 minutes, or until slightly dried out.

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Taken from tastykitchen.com/recipes/salads/grilled-caesar-salad-2/ (may not work)