Grilled Caesar Salad

• 3 cups 1/2-inch cubes of country bread
• 1/2 cup extra-virgin olive oil
• Yolk of 1 large hard-boiled egg
• 4 garlic cloves
• 4 anchovy fillets
• 2 tablespoons red-wine vinegar
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• Kosher salt and freshly ground black pepper, for seasoning
• 3 heads (1 package) romaine hearts, trimmed and halved lengthwise
• 1/4 cup grated Grana Padano or Parmigiano-Reggiano, plus a 2-ounce piece for shaving

1. Preheat oven to 350 degrees F.
2. Preheat a stovetop griddle that fits over two burners over medium-high heat.
3. Scatter the bread cubes on a baking sheet, toss with 2 tablespoons of the olive oil, and toast in the oven, or scatter and toast on the griddle, until crisp throughout, about 6 to 8 minutes.
4. Set aside to cool.
5. Combine the egg yolk, garlic, anchovies, vinegar, lemon juice, and mustard in a minifood processor.
6. Process until smooth, scraping down the sides of the work bowl as needed.
7. With the processor running, pour 4 tablespoons olive oil through the feed tube to make a smooth dressing.
8. Season with the salt and pepper.
9. Drizzle the romaine hearts with remaining 2 tablespoons olive oil, brushing all over to coat evenly.
10. Lay the romaine on the grill pan, cut side down.
11. Grill just until marked and slightly wilted, about 2 minutes.
12. Arrange the grilled romaine on a platter.
13. Drizzle most of the dressing over them, sprinkle on the grated cheese and croutons, and then drizzle the remaining dressing on top.
14. Use a vegetable peeler to shave slivers of Grana Padano or Parmigiano-Reggiano all over the top of the salad.

country bread, extravirgin olive oil, egg, garlic, anchovy, redwine vinegar, lemon juice, mustard, kosher salt, hearts, shaving

Taken from www.epicurious.com/recipes/food/views/grilled-caesar-salad-385243 (may not work)