re: Grilled Romain with caesar dressing

Cook's Country has a Caesar dressing recipe that I've used a lot. Double it, and the extra will keep in the fridge a long time.

Dressing:
1 tablespoon lemon juice
1 garlic clove, minced
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 anchovy fillets, rinsed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup extra-virgin olive oil

Combine lemon juice and garlic in bowl and let stand for 10 minutes. Process mayonnaise, Parmesan, vinegar, Worcestershire, mustard, anchovies, salt, pepper and lemon-garlic mixture in blender for about 30 seconds. With blender running, slowly add oil.

They brush some dressing on the split sides of the romaine, grill a minute or two, then serve with more dressing and grated Parmesan.

This makes it so good. Get a loaf of French bread, slice into rounds, brush bread lightly with olive oil, and grill uncovered, until browned, about 1 minute per side. That grilled bread is fantastic.

Anchovies in the dressing are pretty standard, but I have left them out and didn't really miss them.

We make this often in the summer. A sous vide chicken breast thrown on the grill for a couple minutes is a good accompaniment.