Ingredients

• 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)

Browse by ingredient

Instructions

1. Purée anchovies, garlic, oil, salt, and pepper in a blender until smooth.
2. Prepare grill for direct-heat cooking over medium-hot charcoal (moderate heat for gas).
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.
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.
5. Halve or quarter toasts and add to romaine along with Parmigiano-Reggiano.
6. Toss salad with just enough dressing to coat and serve immediately.