Yes, veggies are also allowed on the grill!
1/4 cup roasted garlic cloves
½ cup extra virgin olive oil, divided
3 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
½ (11-ounce) slab focaccia bread, halved horizontally
4 hearts of romaine, halved lengthwise through root end
16 marinated white anchovies
1 cup Parmigiano-Reggiano cheese shavings, shaved with sharp vegetable peeler
Place the roasted garlic, 5 tablespoon of the oil, the lemon juice, mustard, and Worcestershire sauce in a blender or mini food processor and blend until smooth. Season the dressing with salt and pepper to taste and set aside.
Preheat grill over medium heat. Brush both sides of the focaccia slices with a little of the oil and grill until lightly browned all over, about 4 minutes per side. Cut into 1-inch cubes and set aside.
Brush the cut sides of the romaine hearts with remaining olive oil and grill without moving them until slightly wilted and charred, about 3 minutes (but keep a close watch – it could be shorter or longer depending on your grill’s tendency to skew warmer or cooler). Transfer the romaine hearts to a large serving platter. Scatter with the focaccia cubes, anchovies and cheese shavings. Spoon the dressing over the top and serve immediately. Enjoy!