1 clove garlic, peeled
2 anchovy fillets, rinsed well and patted dry
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 large egg yolk
2 Tbs. fresh lemon juice; more as needed
1/2 cup plus 3 Tbs. extra-virgin olive oil; more for the bread
Parmigiano-Reggiano for garnish – grated
Freshly ground black pepper
Add the garlic and anchovies and process in blender. Add the egg yolk, Dijon, Worcestershire, lemon juice, then 1/2 cup of the olive oil in a slow stream until emulsified. Add the Parmigiano, and several grinds of black pepper and whisk to combine. Season to taste with more salt or lemon juice.
Mayonnaise Based Dressing:
2 anchovy fillets, rinsed, patted dry
1 garlic clove, minced
2 tablespoons lemon juice
1/2 cup mayonnaise
1/2 cup Parmesan cheese, grated (1/2 cup) – reserve some for garnish, more may be necessary
2 teaspoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup extra-virgin olive oil
Combine garlic and anchovies in blender and process. Add, lemon, mayonnaise, 1/3 cup Parmesan, Worcestershire, mustard, salt, and pepper in blender for about 30 seconds. With blender running, slowly add oil.
Store bought Rustic, Artisanal baguette – sliced
Brush the bread slices on both sides with olive oil, season with salt and pepper. Grill until toasted, about 1 minute per side, then cut or tear into bite-size pieces.
Put the romaine on a baking sheet and drizzle with the remaining 3 Tbs. olive oil or dressing. Your preference! Toss gently to coat evenly and season with salt (if not using dressing). Place the romaine on the grill cut side down and grill until nicely marked, 1 to 2 minutes. Turn and mark on the other cut sides, 1 to 2 minutes more. Until your desired grill marks are achieved.
Transfer the grilled romaine to a platter or individual plates, and sprinkle the croutons on and around the romaine. Drizzle a generous amount of the dressing on top and sprinkle with additional Parmigiano. Serve immediately, passing any remaining dressing at the table.