Italian Caesar Salad

for the salad:
3 small heads (or2 large heads) romaine lettuce, halved lengthwise
1/2 cup drained oil-packed sun-dried tomatoes, cut into thin strips
1/2 cup pine nuts, toasted
1 1/2 ounces shaved Parmesan

for the dressing:
3 garlic cloves
4 anchovy fillets, chopped
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup olive oil
Salt and freshly ground black pepper

  1. Prepare the barbecue for high heat.
  2. Grill the lettuce until lightly charred, about 2 minutes per side.
  3. Cut the lettuce into bite-size pieces.
  4. Finely chop the garlic and anchovies in a food processor.
  5. Blend in the lemon juice and mustard.
  6. With the machine running, gradually blend in the oil.
  7. Season the dressing, to taste, with salt and pepper.
  8. On a serving platter, mound the grilled chopped lettuce.
  9. Decoratively scatter the sun-dried tomatoes and pine nuts.
  10. Drizzle with enough dressing to evenly coat.
  11. Sprinkle Parmesan and scatter croutons over.