Grilled Romaine with Bagna Cauda
1/4 cup olive oil
1 medium head roasted garlic (or 1/2 medium head minced raw garlic)
1/2 tin anchovies packed in olive oil
2 tablespoons butter
3 hearts of romaine (endive or chicory would make an excellent substitute)
Preheat grill.
Mash garlic and anchovies to a paste with a mortar and pestle. Heat olive oil over medium-low heat and add paste, stirring until fragrant and cooked through, about 3 minutes. Whisk in butter a tablespoon at a time until emulsified.
Cut hearts of romaine in half lengthwise and wash thoroughly. Dry well.
Oil grill grate and place romaine halves on grill cut side down. Grill for a few minutes, until romaine is charred and begins to soften. Flip with a spatula and spoon a little bagna cauda over the top. Close grill and allow to cook for a few minutes, until romaine is charred all over, but not falling apart. Serve immediately.
