Grilled romaine caesar✨ . For the Dressing:▪️1 Egg Yolk▪️1/2 Lemon, Juice▪️1 tsp Dijon Mustard▪️1/4 Cup + 2 Tbsp Vegetable Oil▪️3 Anchovies, minced▪️1 Large Garlic Clove, grated or minced▪️1/4 Cup Grated Parmesan▪️1 Tbsp Water▪️ . For the Salad:▪️1 Large Head Romaine or 2 Small▪️Olive Oil▪️Salt & Pepper▪️1/4 Cup Panko Breadcrumbs▪️Grated Parmesan, for serving▪️ . 🌱Vegan Modification: Instead of caesar dressing, whisk together juice of 1/2 a lemon, 1/4 cup olive oil, and a pinch of salt . 1️⃣ First make the dressing: Whisk together the egg yolk, lemon, and dijon; Slowly add in the vegetable oil about 1 tbsp at a time, whisking to incorporate (the mixture should emulsify and thicken) 2️⃣ Add in the anchovies, garlic, parmesan and water; taste and add more lemon if needed then set aside in the fridge 3️⃣ In a small pan over medium heat, toast the panko breadcrumbs (stirring constantly) in 2 tsp olive oil with a pinch of salt until golden brown and then set aside 4️⃣ Rinse the romaine under water to clean (and rinse in between the leaves) and dry with a towel; cut the romaine in half or quarters (depending on how large it is) leaving the root in tact 5️⃣ Drizzle with olive oil and sprinkle salt and pepper on both sides and grill on a preheated grill or grill pan over medium heat for 1-2 mins per side (until you can see grill marks) 6️⃣ Fan out the leaves and lay flat on the plate; drizzle with dressing and sprinkle with toasted breadcrumbs and more grated parm on top - enjoy! . ⏲25 minute total prep + cook time . Recipe makes 4 appetizer size salads (dressing can stretch to 6-8 salads)
