Grilled Caesar Salad

Ingredients:
6 anchovy fillets packed in oil, drained
1 small garlic clove
Kosher salt
2 large egg yolks
2 tablespoons fresh lemon juice, plus more
¾ teaspoon Dijon mustard
2 tablespoons olive oil

​½ cup vegetable oil
3 tablespoons finely grated Parmesan
Dash of Tabasco
Dash of Worcestershire Sauce
Freshly ground black pepper
Romaine Hearts
Canola Oil Spray
Shaved Parmesan

​Home-made Caesar dressing is so much better than the store-bought. The key to a great dressing is to use quality anchovies.
Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard.
Add a dash of Tabasco and Worcestershire sauce as well to give the dressing some color and depth of flavors.
Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.

​Cut the romaine hearts in halves. Rinse and dry. Spray the inside of the hearts with canola oil and season with salt and pepper.
Set the grill to medium. Place the romaine hearts inside down on the grates and grill until you have visible grill marks. Don’t overcook it. You just want a few scorch marks from the grillgrates.

​Let the romaine hearts cool down and drizzle with Caesar dressing. Add shaved parmesan just before serving.