Grilled Romaine with Bagna Cauda and Crispy Breadcrumbs

Ian Benites

A delicious side dish of grilled romaine served with a sauce made with lots of garlic, anchovy, olive oil, and lemon.

Prep Time 20

Cook Time 15

Course Side Dish

Servings 2

Place 2 Tbsp chopped garlic into a small pot with 2 Tbsp olive oil and 1 Tbsp butter.
Turn the heat on to medium low, once the butter has melted and the garlic is just starting to bubble a bit, add 1 Tbsp chopped anchovy.
Allow the garlic and anchovy to cook together while occasionally stirring over medium low heat for about 5 minutes, or until the garlic has softened up and the anchovy has broken down a little. During these 5 minutes, the garlic and anchovy should be bubbling but not cooking so fast that they burn or get heavily browned.
Turn the heat off of the pan and allow the sauce to cool at room temperature for 5 to 10 minutes. After bagna cauda has cooled a bit, use a microplane to add the zest of 1 lemon.
Cut the lemon in half and add 1.5 Tbsp of lemon juice to the bagna cauda. Also add 1 Tbsp chopped parsley, stir sauce together, and set bagna cauda aside at room temperature.

Use a mandoline or sharp knife to cut 6 or 7 very thin slices of garlic and add them to a small saute pan with 2 Tbsp olive oil.
Turn the heat on to medium-low and allow the oil to warm up until you start to see the garlic begin to bubble around the edges. Immediately turn off the heat and allow the oil to infuse with the garlic for 5-10 minutes. The garlic should not be browned at this stage.
After the oil has infused with the garlic, add 7 or 8 Tbsp panko breadcrumbs to the pan and stir so that the breadcrumbs are coated with the oil. If there is still a lot of oil left at the bottom of the pan, add a bit more breadcrumb to absorb the excess oil. Season the breadcumbs with a pinch of salt.
Turn the heat on to medium and cook the breadcrumbs while constantly stirring and tossing the pan so that the breadcrumbs toast evenly. Cook for 5-10 minutes or until the breadcrumbs are golden brown and toasty. Set breadcrumbs aside. (This will make more breadcrumbs than you need, excess breadcrumbs will keep in an airtight container for 2 weeks, they are great on all sorts of things)

Prepare a medium-hot grill.
In a large bowl, microplane 1 clove of garlc.
Add 4 tbsp neutral oil to the garlic and stir together well.
Remove any dead leaves from the outside of the romaine, Cut the heads in half and if necessary, wash the lettuce by submerging it in cold water and agitating it. Dry the lettuce as much as possible, add it to the bowl and use clean hands to completely coat the lettuce in the garlic and neutral oil mixture. Season the lettuce well with salt and pepper, particularly the cut side.
Place the lettuce cut side down on the medium-hot part of the grill. The lettuce should start to sear when it hits the grill grates, if not, the grill needs to be a little hotter. Cook the lettuce for about 2-3 minutes or until you the lettuce has some nice char and the leaves are just begining to wilt.
Flip the lettuce and cook on the other side for another 1-2 minutes. The lettuce is done cooking when the leaves have softened and wilted but the center core still retains a bit of structure. If necessary, you can press on the romaine as it cooks.
Place the grilled romaine on a plate and drizzle with all of the bagna cauda. Top with as much crispy breadcrumb as you like and a few lemon wedges if you prefer.