|3 cloves||garlic (peeled)|
|80 ml||extra-virgin olive oil|
|2 tbsp||Worcestershire sauce|
|2 tsp||Dijon mustard|
|100 g||Parmesan cheese (grated and divided)|
A crisp, fruity rosé is a refreshing and tangy pairing for Caesar salad.
Blend anchovies, peeled garlic, oil, salt, and pepper until smooth.
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.
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.