Grilled Caesar Salad

Directions

1. 1
   Preheat oven to 350 degrees F.
2. 2
   Preheat a stovetop griddle that fits over two burners over medium-high heat.
3. 3
   Scatter the bread cubes on a baking sheet, toss with 2 tablespoons of the olive oil, and toast in the oven, or scatter and toast on the griddle, until crisp throughout, about 6 to 8 minutes.
4. 4
   Set aside to cool.
5. 5
   Combine the egg yolk, garlic, anchovies, vinegar, lemon juice, and mustard in a minifood processor.
6. 6
   Process until smooth, scraping down the sides of the work bowl as needed.
7. 7
   With the processor running, pour 4 tablespoons olive oil through the feed tube to make a smooth dressing.
8. 8
   Season with the salt and pepper.
9. 9
   Drizzle the romaine hearts with remaining 2 tablespoons olive oil, brushing all over to coat evenly.
10. 10
    Lay the romaine on the grill pan, cut side down.
11. 11
    Grill just until marked and slightly wilted, about 2 minutes.
12. 12
    Arrange the grilled romaine on a platter.
13. 13
    Drizzle most of the dressing over them, sprinkle on the grated cheese and croutons, and then drizzle the remaining dressing on top.
14. 14
    Use a vegetable peeler to shave slivers of Grana Padano or Parmigiano-Reggiano all over the top of the salad.