recipe by Lori Ross

Prepare for direct grilling on medium heat. Blend anchovies, garlic, oil, salt, and pepper by hand or in a blender until smooth as base for dressing. Brush both sides of bread with some anchovy dressing, then grill bread, turning over occasionally, until toasted, 1 to 2 minutes – halve or quarter bread slices. Finish dressing by adding egg, salt and lemon juice and blend until emulsified. Cut romaine hearts in half lengthwise, then grill, cut sides down, until grill marks appear, about 2 minutes. Cut lettuce crosswise into 2-inch-wide strips and toss with croutons, cheese and dressing. Serve immediately.