Prep Time: 5 minutes | Cooking Time: 5 minutes |
Servings: 2

Ingredients : 

¾ cup olive oil,
divided
2 romaine lettuce
hearts, left intact
3 to 4 anchovy
fillets
Juice of 1 lemon
2 to 3 cloves
garlic, peeled
1 teaspoon Dijon
mustard
¼ teaspoon
Worcestershire
sauce
Sea salt and
freshly ground
pepper, to taste
2 slices wholewheat bread,
toasted
Freshly grated
Parmesan cheese,
for serving

Directions : 

1. Preheat the grill to medium-high heat and oil the grates.
2. On a cutting board, drizzle the lettuce with 1 to 2 tablespoons of olive oil and place on the grates.
3. Grill for 5 minutes, turning until lettuce is slightly charred on all sides. Let lettuce cool enough to handle.
4. In a food processor, combine the remaining olive oil with the anchovies, lemon juice, garlic, mustard, and
Worcestershire sauce.
5. Pulse the until you have a smooth emulsion. Season with sea salt and freshly ground pepper to taste. Chop the lettuce in half and place on the bread.
6. Drizzle with the dressing and serve with a sprinkle of Parmesan cheese.
Per Serving calories: 949 | fat: 85.6g | protein: 12.9g | carbs: 34.1g | fiber: 13.9g | sodium: 786mg