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.
Step 4/4
Serve romaine hearts and bread whole or cut into wide strips. Drizzle or toss with Caesar dressing to taste and top with remaining grated Parmesan cheese.