2 hearts of romaine lettuce, stems attached, halved lengthwise
4 baguette slices
salt and pepper, to taste
8 thick slices Peameal bacon
1 cup Caesar salad dressing
2 lemons, sliced into wedges
Parmesan cheese, shaved
For the caesar salad dressing
4 medium garlic cloves, peeled
2 small cans anchovy filets
2 large eggs
6 tablespoons balsamic vinegar
3 tablespoons lemon juice
1 teaspoon Worcestershire sauce
2 teaspoon grainy Dijon mustard
1/2 cup parmesan cheese, grated
2 1/2 cups extra virgin olive oil
salt & pepper
This recipe will make more than you need, but can be stored in a sealed jar in the refrigerator for a week. With the metal blade fitted into a food processor, or blender, process garlic cloves until finely chopped. Add the anchovy filets and egg, continue blending for 30 seconds. Mix balsamic vinegar, lemon juice, Worcestershire sauce, Dijon mustard and parmesan cheese until well blended. With the blender running, pour the olive oil in slowly in a steady stream. The dressing should become thick and creamy. Season with salt and pepper. Add more parmesan cheese, if desired.
To infuse olive oil, heat olive oil in a small sauce pan over LOW heat. Add garlic and cook until it sizzles and becomes very fragrant, about 1 minute. Remove from heat, add salt and pepper. Brush cut side of the lettuce and both sides of the bread with the infused olive oil.
Preheat grill, oil cooking grids. Place the bacon, bread, lettuce (cut side down), and lemon wedges on the grates to sear. Grill lightly, until grill marks appear, and lettuce is slightly wilted, approximately 3 minutes. Remove the lettuce, continue to grill the bread and bacon on the second side.
Place a romaine half on an individual dinner-size plate and drizzle with Caesar salad dressing. Near the stem place a piece of Peameal bacon, and a slice of grilled baguette. Place parmesan shavings over top and garnish the plate with the grilled lemon wedge.