Grilled Caesar salad

Step 1/4

• 4 anchovies
• 3 cloves garlic
• 80 ml extra-virgin olive oil
• salt
• pepper

• blender or food processor

Blend anchovies, peeled garlic, oil, salt, and pepper until smooth.

Step 2/4

• 2 romaine hearts
• 1 baguette

• pastry brush
• grill pan or grill
• cutting board
• knife

Heat grill pan or grill to medium-high. Slice romaine hearts in half lengthwise; cut baguette in half, then slice in half again lengthwise. Brush cut side of romaine and bread with some of the anchovy mixture.

Step 3/4

• 2 tbsp Worcestershire sauce
• 2 tbsp mayonnaise
• 2 lemons
• 2 tsp Dijon mustard
• 50 g Parmesan cheese
• salt
• pepper

Grill romaine hearts and bread cut side-down for approx. 1 – 2 minutes, or until grill marks appear. Meanwhile, add Worcestershire sauce, mayonnaise, lemon juice, mustard, and some of the grated Parmesan cheese to remaining anchovy mixture and blend until smooth, about 2 minutes. Season with salt and pepper to taste if needed.