Caesar Romaine Gratin


1.     Preheat the oven on broil. 
2.    Finely chop the anchovy.
3.    Combine the egg yolk, Dijon mustard, vinegar, lemon juice, parmesan cheese, salt, and black pepper in a bowl. Slowly drizzle the canola oil in to the mixture while whisking to form an emulsion.
4.    Cut the romaine heart in quarters and place on the baking tray.
5.    Brush the dressing on the romaine hearts on the cut sides. Grate the parmesan cheese over the top. Season with salt the black pepper.
6.    Place in the oven on broil for about 5 minutes or until the cheese is light brown.
7.    Plate the spears on a serving tray and serve immediately.



1 romaine heart
6 tablespoons parmesan cheese
4 tablespoons Caesar dressing (recipe below) 
Fine sea salt and freshly ground black pepper

Caesar Dressing:
1 egg yolk
1 teaspoon Dijon mustard
1 anchovy
1 Tablespoon Red Wine vinegar
1 Tablespoon lemon juice
½ Cup Canola Oil
2 Tablespoons grated parmesan cheese
Fine sea salt and freshly ground black pepper