Grilled Caesar Salad

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.5 ounce diagonally bread french cut ( 1/)
• 7 fillet anchovy canned divided rinsed drained
• 1 teaspoon dijon mustard 
• 1 large pasteurized egg yolk 
• 3  garlic cloves divided
• 0.3 cup juice of lemon fresh
• 0.3 cup olive oil extra-virgin
• 0.3 cup parmigiano-reggiano cheese shaved
• 3  romaine lettuce hearts cut in half lengthwise ( 24 ounces)
• 0.3 teaspoon salt 

Equipment

• bowl
• paper towels
• blender
• grill

Directions

1. Preheat grill to high.
2. Coat bread slices with cooking spray.
3. Place the bread on grill rack coated with cooking spray; grill for 1 minute or until golden, turning once.
4. Remove bread from grill.
5. Cut 1 garlic clove in half; rub both sides of bread with cut sides of garlic clove. Discard clove.
6. Pat anchovy fillets dry with a paper towel.
7. 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.
8. Place lettuce, cut sides down, on a grill rack coated with cooking spray; grill 2 minutes. Turn; grill 1 minute.
9. Remove from heat; coarsely chop lettuce.
10. Place lettuce in a large bowl; drizzle with dressing, tossing gently to coat.
11. 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.
12. Sprinkle each serving with about 1 1/2 teaspoons Parmigiano-Reggiano.