With just 2 minutes on the grill, crisp romaine develops a smoky, charred flavor without wilting. Add a garlicky anchovy dressing, freshly grated Parmigiano-Reggiano, and grill-toasted croutons, and you have a whole new way to enjoy classic Caesar salad. The salad pairs with all your barbecue favorites, but a hearty steak is its perfect match. Prep the dressing in advance—store it in the refrigerator and give it a good shake before using—and grill the romaine while your meat rests.

　　

Ingredients

Makes 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)

　　1/2 cup finely grated Parmigiano-Reggiano cheese (about 1 ounce)

　　Special equipment: Gas or charcoal grill

　　

Step 1

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

　　

Step 2

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

　　

Step 3

Brush both sides of the baguette slices with some of the anchovy dressing, then grill the bread, turning over occasionally, until toasted, 1 to 2 minutes. Add the egg and lemon juice to the dressing in the blender and blend until emulsified, 1 to 2 minutes. Season with salt.

　　

Step 4

Cut the 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 the romaine crosswise into 2-inch-wide strips and transfer to a bowl.

　　

Step 5

Halve or quarter the toasts and add to the romaine along with the cheese.

　　

Step 6

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

　　The Epicurious Cookbook