2 flat anchovy fillets, drained (will vary in size)
1 small garlic clove
1/2 cup extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
half baguette, cut lengthwise for croutons or cut slices for toast
1 large egg
2 tablespoons fresh lemon juice, or to taste
3 hearts of romaine (6 halves)
1 ounce finely grated Parmigiano-Reggiano (1/2 cup)
shrimp or bacon
Place anchovies, garlic, oil, salt, and pepper in a blender until smooth.
Prepare grill for direct-heat cooking over medium-hot charcoal (moderate heat for gas).
Brush both sides of baguette with some of anchovy dressing, then grill bread, turning over occasionally, until toasted, 1 to 2 minutes.
Add egg and lemon juice to dressing in blender and blend until emulsified, 1 to 2 minutes. Season with salt.
Cut romaine hearts in half lengthwise and brush with olive oil. Then grill, cut sides down, until grill marks just appear, about 2 minutes.
Cube the baguette for croutons or serve salad with slices of toast.
Add shrimp or bacon, avocados, tomatoes, croutons and Parmigiano-Reggiano.