Ingredients
For the Dressing:
- 1 clove garlic peeled
- 2 medium anchovy fillets
- 1/2 tsp salt
- 1/4 cup mayonaise
- 1 tsp Dijon mustard
- 2 tbsp lemon juice
- 1/4 tsp freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 1/3 cup grated parmesan cheese
For the Salad:
- 3 medium romaine hearts
- 3 slices whole grain bread
- Extra virgin olive oil, for brushing
- Salt, for sprinkling
- 1/3 cup grated parmesan cheese
Method
- On a cutting board, finely mince the garlic and anchovy fillets. Add the salt and, using the flat edge of your knife, mash everything into a smooth paste. Transfer to a small bowl.
- Add mayonnaise, Dijon mustard, lemon juice, pepper, olive oil, and parmesan to the bowl. Whisk until smooth and creamy.
- Brush both sides of each bread slice with olive oil. Grill over medium heat for about 3 minutes per side, until crispy. Let cool, then cut into cubes.
- Halve the romaine hearts lengthwise. Brush all sides with olive oil and sprinkle with a pinch of salt. Grill for 1–2 minutes per side, until lightly charred. Remove and cool slightly. Cut crosswise into 1-inch strips.
- In a large bowl, combine grilled romaine strips, bread cubes, and grated parmesan. Add dressing and toss gently to coat. Serve immediately.