Charred Caesar Salad with Sauvignon Blanc

Ingredients

2 heads romaine lettuce hearts

½ cup olive oil

2 cloves garlic, minced

2 tbsp white balsamic vinegar

1 tbsp Worcestershire sauce

1 tsp Dijon mustard

2 tbsp fresh lemon juice

¼ tsp salt

2 drops tabasco

¼ cup grated parmesan

Crumbled croutons

Anchovy fillets - optional

Use food processor or blender, pulse the garlic. Add red wine vinegar, lemon juice, Worcestershire sauce, Dijon mustard, salt and tabasco. Pulse several times.

Slowly pour the olive oil while the mixture is blending to emulsify.

Wash and clean romaine. Pat dry. Cut romaine in half leaving the root end intact.

Preheat gas grill to high.

Paint the lettuce hearts all over with the vinaigrette.

Grill the romaine hearts until lighty browned on all sides, turning every minute or two until done.

Serve immediately with grated parmesan and crumbled croutons.

Garnish with chopped anchovies.