Splitting the heart of romaine in half helps retain crispiness as it's grilled
Prep Time:
22 minutes
Cook Time:
8 minutes
Servings:
Ingredients
  • 1 romaine heart, split in half, lengthwise
  • extra virgin olive oil, for grilling
  • 1/4 cup caesar dressing (recipe follows)
  • 1 tablespoon shaved parmigiano reggiano cheese
  • 1/2 cup parmesan croutons (recipe follows)
  • sun-dried tomato oil, for drizzling (recipe follows)
  • 3 1/2 ounces canned anchovy fillets, drained
  • 2 cup olive oil
  • 1 tablespoon dijon mustard
  • 2 3/4 ounces minced garlic
  • 1/4 cup lemon juice
  • 1 ounce worcestershire sauce
  • 1 ounce red wine vinegar
  • 3/4 teaspoon white pepper
  • 3/4 tablespoon tabasco sauce
  • 3/4 tablespoon black pepper
  • 1 teaspoon salt
  • 2 cup mayonnaise
  • 1 cup grated parmesan cheese
  • 1/2 cup bread cubes, cut from a french baguette
  • 2 teaspoon canola oil
  • 1 teaspoon olive oil
  • grated parmigiano reggiano cheese, for sprinkling
  • salt and black pepper, to taste
  • 1/2 teaspoon kosher salt
  • 1 cup sun-dried tomatoes
  • 1 cup extra virgin olive oil
Directions
  1. Step 1: Prepare a wood fired grill to medium high heat.
  2. Step 2: Split 1 romaine heart in half, lengthwise. Lightly brush the romaine heart halves with olive oil.
  3. Step 3: Place the romaine on the grill, cut side down. Cook until nicely charred, about 2 minutes.
  4. Step 4: Remove romaine from grill and gently toss with 1/4 cup Caesar dressing to coat.
  5. Step 5: Place romaine hearts on a serving plate. Top with 1 tablespoon shaved Parmigiano Reggiano cheese and 1/2 cup crumbled Parmesan croutons. Drizzle with sun-dried tomato oil.
  6. Step 1: Using a food processor fitted with a blade attachment, combine 3 1/2 ounces canned and drained anchovy fillets with 1/4 cup olive oil. Process until smooth paste forms, scraping down sides of bowl with a rubber spatula.
  7. Step 2: Transfer anchovy mixture to the bowl of an electric mixer fitted with a whisk attachment. Add 1 tablespoon Dijon mustard, 2 3/4-ounces minced garlic, 1/4 cup lemon juice, 1 ounce Worcestershire sauce, 1 ounce red wine vinegar, 3/4 teaspoon white pepper, 3/4 tablespoon Tabasco sauce, 3/4 tablespoon black pepper, 1 teaspoon salt, 2 cups mayonnaise and 1 cup grated Parmesan cheese. Whisk on medium speed and gradually increase to high until combined.
  8. Step 3: Reduce to medium speed and slowly add remaining 1 3/4 cup olive oil until it is incorporated and dressing is a thick and creamy consistency. Makes about 6 cups.
  9. Step 1: Preheat oven to 350 F.
  10. Step 2: Toss 1/2 cup French bread cubes in 2 teaspoons canola oil and 1 teaspoon olive oil. Transfer to a baking sheet. Sprinkle with grated Parmigiano Reggiano cheese and season with salt and pepper, to taste.
  11. Step 3: Bake until cheese browns and bread is crisp, about 6 minutes.
  12. Step 1: Using a heavy bottom, medium sauce pan over high heat, bring 2 quarts of water to a boil. Add 1/2 teaspoon kosher salt and 1 cup sun-dried tomatoes to the water and boil for 6 minutes. Transfer tomatoes to a colander and drain on paper towels.
  13. Step 2: Using a food processor or blender, pulse tomatoes until smooth. Slowly add 1 cup extra virgin olive oil and blend until emulsified. Makes about 2 cups.