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
Method
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.
Lucy Waverman