Grilled Caeser Salad

An unexpected, delicious preparation!

1/2 clove garlic – finely minced 1/2 lemon – juiced 2 dashes hot pepper vinegar (or vinegar of your choice) 2 teaspoon mayonnaise Parmesan cheese, optional

1 head romaine lettuce –sliced in half lengthwise rinsed (keep core end intact to hold leaves together) 1 teaspoon extra virgin olive oil 1/2 teaspoon anchovy paste

Let the half-heads of romaine drain on paper towels, cut-side down, after being rinsed to drain off most of the moisture.

Lightly brush the cut side of the romaine halves with a small amount of olive oil. Place oiled, cut-side down on a hot grill and cook for 1 to 2 minutes or until the leaves get a slight char.

Remove from grill and slice the romaine halves horizontally into ribbons and place in salad bowl.

In a separate bowl, combine anchovy paste, garlic, lemon, vinegar and mayonnaise and whisk until emulsified. Drizzle over romaine and toss.

Sprinkle with Parmesan cheese if desired.

NOTES: Toss in some grape tomatoes for a sweet, juicy addition to this salad. For an elegant presentation, leave the romaine cut in two halves after grilling. Place on a serving platter and drizzle with dressing. Serve one half per person.