Make the dressing by blending the egg yolks, garlic, anchovies and mustard. Slowly add the oil, whisking constantly.
When the oil is well emulsified, add the lemon juice and stir to combine.
Stir in the Parmesan cheese and pepper. The consistency should be between a mayonnaise and a dressing.
Toss the baby romaine with olive oil and season with salt and pepper.
Grill the lettuce for about 1 minute at medium heat.
Trim the stem from the lettuce heads and arrange the leaves on a serving platter. Top with shaved Parmesan cheese.
Serve with the dressing on the side.
5 egg yolks
3 garlic cloves
5 anchovies, rinsed and finely chopped
2 Tbsp. Dijon mustard
2 cups olive oil plus extra for grilling
Juice of 4 lemons
¼ cup grated Parmesan cheese
Freshly cracked black pepper to taste
12 heads baby romaine
Salt to taste
3 garlic cloves
5 anchovies, rinsed and finely chopped
2 Tbsp. Dijon mustard
2 cups olive oil plus extra for grilling
Juice of 4 lemons
¼ cup grated Parmesan cheese
Freshly cracked black pepper to taste
12 heads baby romaine
Salt to taste
This article appears in Nov 1-30, 2010.