Coat bread slices with cooking spray. Place the bread on grill rack coated with cooking spray; grill for 1 minute or until golden, turning once. Remove bread from grill. Cut 1 garlic clove in half; rub both sides of bread with cut sides of garlic clove. Discard clove.
Pat anchovy fillets dry with a paper towel. Combine remaining 2 garlic cloves, 2 anchovy fillets, juice, mustard, pepper, salt, and egg yolk in a blender; process until smooth. With blender on, add oil, 1 tablespoon at a time; process until smooth.
Place lettuce, cut sides down, on a grill rack coated with cooking spray; grill 2 minutes. Turn; grill 1 minute. Remove from heat; coarsely chop lettuce. Place lettuce in a large bowl; drizzle with dressing, tossing gently to coat.
Cut remaining 5 anchovy fillets in half lengthwise. Arrange about 3/4 cup salad on each of 10 plates; top each serving with 1 bread slice and 1 anchovy half. Sprinkle each serving with about 1 1/2 teaspoons Parmigiano-Reggiano.
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I learned that you don't cut the root end of the romaine before grilling, that's what keeps the leaves together. I automatically cut that end off to wash the lettuce and it was very difficult to corral the lettuce on the grill. The taste was excellent. I made crispy chicken cutlets with it and it was delicious. Will definitely make again.
This is one of the best recipes from cooking light, ever. No one who tasted this could believe the dressing was light! Loved the grilled lettuce too added another layer of flavor to the dish. I have made several times and it is a new favorite!!!!!!
I couldn't find patureized eggs, so I used an Eggland yolk. Also, against my better judgement, i added the salt to the dressing. Big mistake. It was too salty. The anchovies added plenty of salt. I will make again.
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