Ingredients
1 head romaine lettuce, root end removed
Olive oil, as needed
Kosher salt, to taste
Pepper, to taste
1 egg yolk
2 anchovy fillets packed in oil, drained (optional)
1 tsp. Dijon mustard
Kosher salt, to taste
Pepper, to taste
Juice of 1/2 a lemon
1/2 c. oil (olive, canola, or a mix of the two)
Grilled bread cubes, for croutons
Grated Parmesan cheese, for topping
Preparation
Step 1Rinse romaine and let dry. Cut into thick chunks; then toss the lettuce pieces in olive oil, salt, and pepper, to taste. Brush a grill pan with additional olive oil and heat a grill pan over medium-high heat. Step 2Grill romaine pieces until char marks start to form and lettuce begins to soften, turning occasionally, about 3-4 minutes. Place the grilled greens on a plate, drizzle with dressing, and top with grilled bread croutons, if you like.Step 3To make the dressing: Whisk egg yolk, mustard, salt, pepper, and lemon together in a mixing bowl. Slowly stream in oil while whisking continuously, until dressing comes together.
