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

S&P

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.