Ingredients
The following ingredients have 2 Servings
- 1/3 cup finely grated Parmesan
- 1 large lemon, juiced
- 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 tablespoon mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 to 2 garlic cloves, pressed
- Kosher salt and freshly ground black pepper
- 1 large (or 2 small to medium) romaine heart
- 1/2 baguette, halved lengthwise
Instruction
- For the dressing, in a medium bowl, whisk the Parmesan, lemon juice, 1 1/2 tablespoons oil, mayonnaise, Worcestershire, and garlic; season with salt and pepper.
- Heat a grill to medium to medium-high heat.
- Cut the romaine heart(s) in half lengthwise. Brush the cut sides with oil, then season with salt and pepper. Brush the baguette with oil.
- Grill the romaine and bread cut side down for 1 to 2 minutes, until charred but not overly wilted.
- Serve warm. For presentation, serve the romaine hearts whole, surrounded by the bread, and dress to your liking. Or slice the lettuce crosswise and serve in a bowl with the bread and dressing.
