- 3 tbsp mayonnaise
- 2 tbsp sour cream
- 2 tbsp lemon juice
- 2 tsp anchovy paste
- 2 tbsp parmigiana reggiano, freshly grated
- 4 heads romaine hearts, washed and dried
- 6 tbsp olive oil
- 1 garlic loaf, cut into 2 in slices
Prepare a grill to medium heat. While grill preheats, make the dressing. In a small bowl, combine mayonnaise, sour cream, lemon juice, anchovy paste and parmigiana reggiano. Set aside.
Slightly trim ends of romaine hearts then half each. Drizzle olive oil evenly over both sides of lettuce and over both sides of each bread slice. Place bread slices and romaine on grill. Cook romaine 30 seconds to one minute on each side, until they are lightly charred. Remove to a serving platter, cut side up. Continue to grill bread slices until they are slightly charred, about 1 minutes additional. Cube grilled bread and place over and around romaine hearts. Drizzle lettuce and bread with dressing and serve immediately.
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