1/3 cup extra-virgin olive oil
1 large clove garlic
3 whole anchovies or 1 teaspoon anchovy paste
2-3 tablespoons red wine vinegar
2 tablespoons grated Parmagiano-Reggiano cheese
1/4 teaspoon ground black pepper
One head romaine lettuce
2-3 portobello mushrooms
2 large tomatoes
Parmagiano-Reggiano cheese for shaving
Vegetable oil for grilling
Grilled romaine, portobello and tomato salad
Serves four to six.
In a medium bowl or 2-cup measuring cup, beat the egg until the yolk and white are mostly combined. Mince or press the garlic and add it. Whisk in the oil and anchovy until smooth. Drizzle in the vinegar, allowing the dressing to emulsify. Stir in the cheese and pepper. Check for seasoning and add salt and pepper if needed.
Leaving the core intact, cut the romaine in half lengthwise.
Trim the mushroom stems and scrape out the gills (a grapefruit spoon is a good tool for this).
Cut the tomatoes in half across their equators. Clean out the seeds.
Place the vegetables on a sheet pan, cut sides up. Brush a generous amount of dressing on them. Set aside for 30 minutes.
Heat a cast-iron grill pan over medium-high heat. Brush the grate with vegetable oil. Place the vegetables diagonally across the pan, uncut sides down. Cook without moving them for two minutes, then rotate 90 degrees. Cook for two more minutes.
Flip the vegetables, brush the tops with dressing, and cook one more minute.
Move the vegetables to a cutting board and let them cool just until you can handle them. Chop roughly and put in a salad bowl. Toss with more dressing, if desired, then plate and top with cheese shavings.