Grilled Romaine Caesar with Sourdough Croutons

Cooking Instructions

1. Heat a grill or grill pan to medium-high heat. Zest 1 lemon until you reach 1 tsp., then halve lemon and juice until you reach 2 Tbsp. Halve remaining lemons.
2. On a cutting board, mince anchovies and garlic together until they become a paste, 2 to 3 minutes. Place mixture in a medium bowl with egg yolks and Dijon. Whisk until egg yolks are smooth. Whisk in lemon juice until smooth. Slowly stream in olive oil, whisking constantly, until it is blended and thickened. Stir in grated Parmesan. Season with salt and a generous amount of freshly ground pepper.
3. Brush bread slices and romaine all over with olive oil and season with salt and pepper. Pat steaks or chops dry with paper towels. Season on both sides with salt and pepper.
4. Brush grill or grill pan with oil. Grill steaks until medium-rare, about 4 minutes per side. Rest for 5 to 10 minutes. While steaks are resting, grill romaine until charred, about 2 minutes per side. Grill lemons cut side down until charred, about 3 minutes. Grill bread until slightly charred, 1 to 2 minutes per side.
5. Slice grilled bread into cubes for croutons. Arrange romaine, tomatoes and croutons on a platter. Garnish with more Parmesan. (Tip: Shave with a vegetable peeler for larger pieces.) Drizzle salad with half of the dressing. Slice steaks against the grain and sprinkle with flaked salt. Serve alongside the salad, family-style, with the remaining dressing alongside.