- Salad
- Italian
- Grill
- Blender
Ingredients
For the dressing
- 6
anchovy fillets packed in oil, drained
- 1 clove
garlic, peeled
- 1
egg yolk
- 2 tbsp
lemon juice, freshly squeezed
- 1 tsp
Dijon mustard
- 1/2 tsp
Worcestershire sauce
- 1/3 cup
extra-virgin olive oil
- 2 tbsp
Parmesan, finely grated
black pepper, to taste
salt, to taste
For the salad
- 4
romaine hearts, halved lengthwise, root end left on
- 2 tbsp
olive oil
- 2 oz
Parmesan, shaved into shards with a vegetable peeler
- 1
lemon, cut into wedges
- Pescatarian
Contains milk (Parmesan), eggs (egg yolk) and fish (Worcestershire sauce).
Whether it’s gluten-free depends on the Worcestershire sauce: check the label.
Not checked: anchovy fillets packed in oil.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Heat a grill to medium-high (about 450°F), or set a ridged grill pan over medium-high heat on the stove. Scrape the grates clean and oil them lightly so the lettuce won't stick.
10 min · 450°F
- Step 2
While the grill heats, make the dressing: put the anchovies, garlic, egg yolk, lemon juice, Dijon and Worcestershire in a blender and blend until smooth, about 20 seconds.
2 min
- 6 anchovy fillets packed in oil
- 1 clove garlic
- 1 egg yolk
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- Step 3
With the blender running on low, pour in the olive oil in a slow, steady stream until the dressing is creamy and thick enough to coat a spoon. Blend in the grated Parmesan, then season with black pepper and a little salt to taste (anchovies and cheese are already salty). Scrape into a small bowl and set aside.
3 min
- 1/3 cup extra-virgin olive oil
- 2 tbsp Parmesan
- black pepper
- salt
- Step 4
Halve the romaine hearts lengthwise through the root so each half holds together. Rinse only if needed and pat very dry — wet lettuce steams instead of charring. Brush the cut sides and outsides with the olive oil and season lightly with salt.
5 min
- 4 romaine hearts
- 2 tbsp olive oil
- Step 5
Lay the halves cut side down on the hot grill and cook, without moving them, until grill marks appear and the edges wilt, about 2 minutes. Turn and grill the rounded side about 2 minutes more. The outside should be smoky and lightly charred while the core stays cold and crisp; pull them off before they go limp.
4 min
- Step 6
Arrange the halves cut side up on a platter. Spoon the dressing generously over each one, scatter the shaved Parmesan on top, add a final grind of black pepper, and serve right away with lemon wedges for squeezing.
3 min
- 2 oz Parmesan
- 1 lemon
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026