Active Time

　　30 min

　　Total Time

　　45 min

　　Just when the crowd thinks you're done with the grill, surprise them with this; the romaine's leaves char slightly but stay fresh and crisp. With grilled croutons and garlicky Caesar anchovy dressing, this is a salad that even chest-beating carnivores can get behind.

　　

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

　　

Step 1

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

　　

Step 2

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

　　

Step 3

Brush both sides of baguette slices with some of 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.

　　

Step 4

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.

　　

Step 5

Halve or quarter toasts and add to romaine along with Parmigiano-Reggiano.

　　

Step 6

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