A fun way to spice up your salad.
Organic romaine hearts available at most major grocery stores. Cut in half lengthwise and grill for a minute or two on each side just to allow some grill marks.
For the dressing, I wing together the following:
One raw organic egg
splash of lea and perrins
Splash of red wine vinegar
Splash of hot sauce
one clove of crushed garlic
one tsp of dijon
squeeze of lemon
10 crushed and flattened capers
squeeze of anchovy paste
Mix well then whisk in grapeseed oil. I find that olive oil is a little overpowering but feel free to use it.
Drizzle over the romaine hearts and top with slices of parmesan reggiano.