GRILLED ROMAINE WITH CAESAR STYLE DRESSING
Serve alone over grilled romaine or as we do in JUST GRILL IT class, on top of a pizzette (small grilled pizza bread).
1 lemon, juiced
- 1 clove garlic, paste
- 1 anchovy filet, paste
- ¼ cup EVOO
- 1 tablespoon parmesan, finely grated
- as needed sea salt, coriander and pepper
- 2 romaine hearts, split
Combine first six ingredients in a food processor to make dressing; pulse to combine well; adjust seasonings as needed. Set aside while grilling the romaine.
Split romaine in half and brush with additional EVOO; place on preheated grill to mark and wilt slightly; serve whole pieces or chopped pieces while still warm with dressing.