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Grilled Caesar Salad

6 servings

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

Puree anchovies, garlic, oil, salt and pepper in a blender until smooth.

Prepare grill for direct-heat cooking over medium-hot charcoal (moderate heat for gas).

Brush both sides of baguette slices with some of the 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.

Toss salad with just enough dressing to coat and serve immediately.

Note: The U.S. Department of Agriculture warns there is a danger of salmonella poisoning from consuming dishes made with raw eggs.

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