Serves 4 / prep time: 15 min / cooking time: 5 min
Ingredients
3 cloves of roasted garlic*
3 anchovy fillets
½ cup grated Parmigiano Reggiano
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tbsp light mayo
⅓ cup low-fat or non-fat natural yogurt
4 slices of bacon, cooked and broken up
2 tbsp olive oil
3 romaine hearts with stem on, cut into 4 wedges each
2 slices of whole grain bread
Salt and pepper
Directions
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Using a mortar and pestle, crush the roasted garlic, anchovies and ½ of the parmesan until a paste is formed.
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In a bowl, mix the yogurt with the lemon juice, Dijon mustard and 1 tablespoon of olive oil. Season with salt and pepper and add the garlic and anchovy mixture.
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You can add 1 tablespoon of water if the mixture is too thick. Set aside in the refrigerator until you are ready to grill.
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Preheat barbecue to medium-high heat.
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Brush bread with olive oil and place on the grill. Cook until well toasted and crispy on both sides. Set aside to cool and cut into small pieces.
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Cut romaine hearts lengthwise into quarters.
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Drizzle olive oil over the romaine hearts and season with salt and pepper. Place the romaine on the grill and cook for 2-3 minutes until well marked. Place the wedges in a large mixing bowl and spread some of the dressing over the rim of the bowl. Using kitchen tongs, roll the romaine around the side of the bowl and rotate the pieces until they are well coated.
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Place the wedges on four plates and top each with the remaining parmesan, croutons and bacon bits. Serve with a few lemon wedges.
*To roast the garlic, cut off the top of a head of garlic and pour a little olive oil on top. Wrap it in foil and place it on a hot grill for 15 to 20 minutes until the cloves are soft and caramelized.