Ingredients
| 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 | |
| croutons | ||
| Pastene Balsamic Glaze, optional |
Directions
- 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.
