Serves6
- Active time:30 min
- Start to finish:45 min
June 2007
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.
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2
flat anchovy fillets, drained and chopped
-
1
small garlic clove, chopped
-
1/2
cup
extra-virgin olive oil
-
1/4
teaspoon
salt
-
1/4
teaspoon
black pepper
-
12
1/2-inch-thick slices baguette
-
1
large egg
-
2
tablespoons
fresh lemon juice, or to taste
-
3
hearts of romaine (18 ounces)
-
1
oz
finely grated Parmigiano-Reggiano (1/2 cup)
-
Purée anchovies, garlic, oil, salt, and pepper in a blender until smooth.
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Prepare grill for direct-heat cooking over medium-hot charcoal (moderate heat for gas); see "
Grilling Procedure" and cooks' note, below.
-
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.
-
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.
-
Halve or quarter toasts and add to romaine along with Parmigiano-Reggiano.
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Toss salad with just enough dressing to coat and serve immediately.
Cooks' notes: - If you're making this entire menu and using a charcoal grill, after grilling steaks and vegetables over indirect heat, spread out coals across bottom rack for direct-heat grilling (for romaine and bread).
- Bread can be brushed with anchovy mixture; romaine can be washed and halved; and dressing can be made 4 hours ahead and chilled separately, covered.
- The egg in this recipe is not cooked, which may be of concern if salmonella is a problem in your area. You can use pasteurized eggs (sold in the shell).
