Charred romaine hearts topped with Caesar dressing, pickled red onions, toasted breadcrumbs, and shaved Parmesan.
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| prepPreheat grill to medium-low | |||
| 1 small red onion, thinly sliced | Bring pickled onions to boil, 1 min | Cool pickled onions, 60 min | Plate romaine, top with onions, dressing, crumbs & Parmesan |
| 180 ml distilled white vinegar | |||
| 37 g granulated sugar | |||
| 1 teaspoon red pepper flakes | |||
| 5 whole allspice berries, 1 bay leaf, 3 whole cloves | |||
| 2 slices dark bread, such as rye or pumpernickel | Brush bread, broil 1 min per side | Pulse bread to crumbs, broil 1–2 min | |
| 30 ml extra-virgin olive oil (for brushing bread) | |||
| 1 egg yolk | Blend egg, anchovy, garlic & salt, 30 sec | Slowly pour in oil, blend until emulsified | |
| 1 anchovy filet, roughly chopped | |||
| 1 medium garlic clove, roughly chopped | |||
| 15 ml fresh lemon juice (for dressing base) | |||
| ½ teaspoon kosher salt | |||
| 180 ml avocado oil or other neutral oil | |||
| 2 teaspoons Worcestershire sauce | |||
| 15 ml fresh lemon juice (for finishing) | |||
| ½ teaspoon freshly cracked black pepper | |||
| 2 romaine hearts, halved lengthwise | Brush & grill romaine, 2–4 min | Flip romaine, grill 2 min more | |
| extra-virgin olive oil (for brushing romaine) | |||
| 57 g Parmesan cheese, shaved | |||
| ½ cup pickled onions (from above) | |||
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