Grilling the romaine adds char and warms the lettuce, but the romaine still keeps its crunch

Ingredients

• 1 head of romaine

• 2 raw egg yolks (pasteurized)

• 1 tsp dijon or your favorite mustard

• 2 garlic cloves, chopped

• 3-5 anchovy filets or 2-3 tsp anchovy paste

• 1 lemon

• ½ tsp lemon zest

• salt and pepper to taste

• 1/2 cup neutral oil + 2 Tbsp

• 2 Tbsp parm cheese +more for garnish

Directions

1. Preheat grill to medium high heat.

2. Cut the romaine in half at the core, keeping each half of the core in tact. Rinse it thouroughly, then pat dry as well as you can.

3. Brush the cut open part of the romaine with 2 Tbsp of the neutral oil. Sprinkle with salt and set aside until ready to grill. Zest the lemon then slice it in half and save for the grill.

4. Grill the lettuce just until the lettuce is charred. The romaine will be warmed, charred, but will still have texture. At the same time, grill the lemon halves cut side down until charred.

5. To a blender or a container fit for immersion blending, add the 3-5 anchovies, 2 egg yolks, garlic, 1 tsp dijon, and about 2 Tbsp juice from the charred lemon. Process this mixture.

6. SLOWLY stream the oil into the mixture while the blender is on. Add 2 Tbsp parmesan cheese to the mix. Taste the dressing to adjust salt and pepper.

7. Squeeze the other half of the lemon (through your fingers or a strainer to catch the seeds) over the romaine.

   Either chop the romaine and toss in dressing, or drizzle the dressing over the top and serve with a fork and knife.