Grilling the romaine for this recipe adds a new twist to a traditional salad serving.

INGREDIENTS

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 ounce finely grated Parmigiano-Reggiano (1/2 cup)

DIRECTIONS

• Put anchovies, garlic, oil, salt and pepper in a blender. Puree until smooth. Use some of the mixture to brush the baguette slices and set aside.
• Preheat the otdoor grill to medium heat for direct grilling. Toast the baguette slices for 2 minutes, turning from time to time.
• Add egg and lemon juice in blender with the dressing. Combine well or for about 2 minutes. Add salt for taste.
• Cut the romaine hearts in half, lengthwise. Place over the grill with the cut side facing down. Cook for 2 minutes and cut romaine crosswise for a 2-inch wide strips. Place in a bowl.
• Add the halved or quartered toasts into the romaine strips. Add the Parmigiano-Reggiano and toss the salad with dressing until coated. Serve.