Step

• Step 1

  For the dressing: Place the anchovies and garlic on a cutting board. Sprinkle with a little salt and using the back of a chef's knife, scrape it over the mixture to make a paste. Place the paste in a medium bowl and top with the egg yolks, mustard, and olive oil. Whisk well to combine.

  Ingredients

  • 6 Whole Anchovy Fillets, Minced

  • 1 Clove garlic, minced

  • 1 To Taste salt and pepper

  • 2 Whole egg yolk

  • 2 Teaspoon fresh lemon juice

  • 1 Teaspoon Dijon mustard

  • 2 Tablespoon olive oil

• Step 2

  Drizzle the vegetable oil into the bowl whisking constantly until the dressing is thick and glossy. Fold in Parmesan cheese and taste for salt and pepper. Dressing can be made up to 1 day before serving.

  Ingredients

  • 1/2 Cup vegetable oil

  • 3 Tablespoon Parmesan cheese, grated

• Step 3

  For the salad: When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

  00:15

  500 ˚F / 260 ˚C

• Step 4

  Brush the cut sides of lemons with olive oil. Place the lemons cut side down and grill for about 2 to 3 minutes or until lightly charred.

  00:03

  500 ˚F / 260 ˚C

  Ingredients

  • 2 Whole lemon, halved

  • 1/2 Cup olive oil

• Step 5

  Brush the cut side of the romaine lettuce with olive oil. Place cut side down and grill for about 1 minute or until the lettuce is lightly charred but not wilted throughout.

  00:01

  500 ˚F / 260 ˚C

  Ingredients

  • 2 Head romaine lettuce

• Step 6

  Remove the lettuce and carefully chop into bite-sized pieces. Toss the lettuce with croutons and Parmesan crisps, and a large drizzle of the salad dressing.

  Ingredients

  • 1 Cup croutons, for serving

  • 1/2 Cup Parmesan Crisps, Store Bought

• Step 7

  Serve the charred lemons alongside the salad. Enjoy!