Grilled Romaine with Garlic Toast and Anchovy Aioli

Rated 4.0 stars by 2 users

Cuisine

American

Sonia Schilling

4

10 minutes

10 minutes

Pre-heat grill to 500.
While grill is heating add all Aioli ingredients to a food processor except the olive oil. Pulse until a smooth consistency is reached.
With machine running, add the olive oil slowly to the aioli until desired consistency is reached, adjust seasoning if needed. Transfer to a squeeze bottle for plating.
Spray romaine halves with olive oil and season with salt & pepper.
Spray grill with olive oil, and grill romaine halves starting at the 2 o’clock position for 2 minutes, rotate the halves to the 10 o’clock position and grill for another 2 minutes. Turn halves over and grill for another 2 minutes, you’re looking for a charr without wilting the entire head.
Cut each half lengthwise and lay one quarter on plate, then angle the quarter resting on the first.
Using the squeeze bottle held about 2’ from romaine surface, drizzle sauce back and forth making a swizzle pattern.
Garnish with croutons and finish with parmesan cheese, serve. Enjoy.