Just when the crowd thinks you're done with the grill, surprise them with this; the romaine's leaves char slightly but stay fresh and crisp. With grilled croutons and garlicky Caesar anchovy dressing, this is a salad that even chest-beating carnivores can get behind.
Recipe information
Total Time
45 min
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Purée anchovies, garlic, oil, salt, and pepper in a blender until smooth.
Step 2
Prepare grill for direct-heat cooking over medium-hot charcoal (moderate heat for gas).
Step 3
Brush both sides of baguette slices with some of anchovy dressing, then grill bread, turning over occasionally, until toasted, 1 to 2 minutes. Add egg and lemon juice to dressing in blender and blend until emulsified, 1 to 2 minutes. Season with salt.
Step 4
Cut romaine hearts in half lengthwise, then grill, cut sides down, covered only if using a gas grill, until grill marks just appear, about 2 minutes. Cut romaine crosswise into 2-inch-wide strips and transfer to a bowl.
Step 5
Halve or quarter toasts and add to romaine along with Parmigiano-Reggiano.
Step 6
Toss salad with just enough dressing to coat and serve immediately.
