|4||Pastene Anchovy Fillets|
|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|
|2||hearts of romaine lettuce, halved|
|1 Tbsp||Pastene Extra Virgin Olive Oil|
|salt and black pepper to taste|
|¼ cup||Pastene Grated Parmesan Cheese|
|Pastene Balsamic Glaze, optional|
- Combine anchovies, garlic, lemon juice, vinegar, mustard, and olive oil and place in a blender or food processor. Pulse until dressing emulsifies.
- Cut hearts of romaine in half including the stem. This keeps all the leaves together while on the grill. Brush a light amount of olive oil on lettuce to avoid sticking and place on grill for 2 to 3 minutes.
- Top with dressing, croutons, parmesan cheese, and serve immediately.
- Drizzle balsamic glaze to finish.