|4||Pastene Anchovy Fillets, chopped|
|1 ½||Tbsp Pastene Minced Garlic|
|¼ cup||fresh lemon juice|
|1 tsp||Pastene Red Wine Vinegar|
|1 Tbsp||Dijon mustard|
|½ cup||Pastene Extra Virgin Olive Oil + 1 Tbsp for the salad|
|¼ cup||Pastene Grated Parmesan Cheese|
|Salt and freshly ground black pepper|
|2||hearts of romaine lettuce|
|Pastene Balsamic Glaze, optional|
- Combine all dressing ingredients together and pour into a blender or food processor.
- Cut hearts of romaine halfway down keeping the bust in tact.
- This keep all the leaves together while on the grill.
- Drizzle a light amount of evoo on lettuce to avoid sticking and place on grill for 5 minutes and immediately turn to other side.
- Serve immediately with dressing, a sprinkle of seasonings, croutons and parmesan cheese.
- Top with Pastene Balsamic Glaze, optional