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Grilled romaine with grilled bread and onions

This is a good recipe to serve as a first course or a side dish with flank steak. Once you have the grill on, do as much as you can on it.

Servings: Serves 4

Ready time: 25 minutes

Anchovy garlic dressing

2 anchovy fillets, chopped (reserving oil from anchovy can)

1 teaspoon garlic, chopped

¼ cup mayonnaise

1 teaspoon Worcestershire sauce

3 tablespoons lemon juice

½ cup shaved Parmesan cheese

¼ cup olive oil

Salt and freshly ground pepper

Grilled vegetables

2 red onions, cut into thick rounds

¼ cup olive oil

6 ½-inch-thick slices baguette

1 tablespoon anchovy oil

1 clove garlic, halved

1 large head Romaine lettuce cut lengthwise in quarters

Salt and freshly ground pepper


Preheat grill to high.

Combine anchovies, garlic, mayonnaise, Worcestershire and lemon juice in a bowl. Crumble in 2 tablespoons of the shaved parmesan. Whisk in oil and season with salt and pepper. Set aside.

Brush onion with 1 tablespoon olive oil and season with salt and pepper. Grill for about 3 minutes a side, or until limp and slightly charred. Cool and separate into rings.

Brush baguette slices with oil from anchovy can and grill bread for 1 minute a side, or until toasted. Remove from grill and brush with 1 tablespoon remaining olive oil. Rub both sides with the cut side of halved garlic clove and cut in half lengthwise.

Brush cut sides of romaine with remaining 2 tablespoons olive oil and season with salt and pepper. Grill romaine for 1 to 2 minutes a side (with lid closed) or until charred but not limp.

Place each piece of romaine on a plate. Pile onions beside romaine. Drizzle vegetables with dressing and sprinkle with remaining shaved parmesan. Serve with toasts. Drizzle any extra dressing around the plate for garnish.

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