Grilled Romaine Salad with Bagna Cauda Vinaigrette

I dream of bagna cauda sometimes. It’s just a very simple, very flavorful, warm dip for veggies and bread. I’ve altered my friend’s mom’s bagna cauda for this dressing because I’ve always liked her bagna cauda best. The most amazing thing, though is how much flavor the lettuce picks up from the grill. Hello, dinner!

Ingredients (serves 2):

1 head of romaine lettuce, cleaned

For the dressing:
½ cup olive oil
2 cloves of garlic, minced
2 teaspoons anchovy paste (optional, but it really makes the dressing)
¼ cup white wine vinegar
1 teaspoon kosher or sea salt (adjust to taste)
½ teaspoon fresh cracked black pepper (adjust to taste)
3 teaspoons small capers (or large ones, chopped)
1 Tablespoon fresh parsley, chopped

Garnish:

2 Tablespoons shaved parmesan

Directions:

Split the head of romaine in two, lengthwise, and leaving the stem end intact to keep it together. In a saucepan, whisk the dressing ingredients (except parsley and capers) and heat on low. Simmer for 10 minutes, whisking occasionally, and then remove from heat.

Preheat the grill (I’m using a gas grill) to medium high and then lightly brush the lettuce all over with the dressing, making sure there is no excess dressing on the lettuce. Place on grill, cut sides down for about five minutes, turning occasionally or until you see some nice grill marks forming. Don’t overcook or the lettuce will wilt. Place cut sides up on a serving platter and then add the parsley and capers to the dressing. Spoon the rest of the dressing over the lettuce and top with a little shaved parmesan.