This is a flavorful salad recipe that makes use of grilled romaine.

INGREDIENTS

2 tablespoon(s) olive oil
4 ounce(s) Italian bread, cut into 1/2-inch-thick slices
1/4 cup(s) light mayonnaise
1/4 cup(s) freshly grated Parmesan cheese
3 tablespoon(s) fresh lemon juice
1 teaspoon(s) anchovy paste
1/4 teaspoon(s) coarsely ground black pepper
1 clove(s) garlic, cut in half
1 package(s) (18- to 22-ounce) hearts of romaine, each head cut lengthwise in half

• Preheat the otdoor grill to medium heat for direct grilling.
• Meanwhile prepare the croutons, spreading oil lightly and evenly over bread slices. Grill bread for about 3 minutes, turning once or until evenly toasted. Cool bread into a plate. Rub both sides of the bread lightly with cut garlic clove and cut bread into half inch cubes.
• For the dressing, combine mayonnaise with Parmesan, lemon juice, anchovy paste, 1/4 teaspoon coarsely ground black pepper and the remaining 1 tablespoon of oil.
• Grill the romaine halves and cook for about 5 minutes, turning once or just until slightly browned. Distribute the grilled romaine over 4 salad plates and drizzle with dressing. Add the croutons and serve.