• Clean romaine heads, trim stem a little if needed and cut in half lengthwise. Pat dry, then lightly brush all over with 2 Tablespoons olive oil. Sprinkle lightly with salt and pepper.

  Set aside while making the dressing and croutons

Instructions for making dressing:

• In a small food processor pulverize the anchovies and garlic to make a paste.

  If not using a processor: In a bowl crush garlic, add anchovies, and mash with a fork until you have a paste.
• Add the egg, Worcestershire sauce, lemon juice, Dijon mustard, Tabasco, and white wine vinegar. Puree until smooth
• Slowly drizzle in olive oil in bursts, until completely blended. Blend for an additional minute to thicken the dressing.
• Taste and adjust any seasonings, then add salt and pepper to taste.

Instructions for croutons:

• Preheat oven to 350˚F
• Cut sourdough into small cubes and place in a large bowl.
• In a small sauce pan, over low heat, melt butter with 2 Tablespoons olive oil, 1 Tablespoon of minced garlic, and a pinch of salt. Stir until well blended.
• Pour butter mixture over the bread cubes and toss well to coat.
• Spread out in a single layer on a baking sheet and cook until lightly crunchy, about 10-12 minutes.
• Remove from oven and cool on a plate, or paper towel.

Instructions for grilling the romaine lettuce:

• Heat the grill to medium-high, or a stove top grill pan to medium high.
• Place lettuce halves cut side down and grill just until lightly charred which should be about 2-minutes. Flip and grill other side for about 30-seconds. Remove from the grill and put on a platter

To finish salad:

• Drizzle the caesar dressing over the grilled romaine lettuce heads.
• Sprinkle with Parmigiano-Reggiano, croutons, and cracked fresh black pepper.