Ingredients
60 mL olive oil
15 mL balsamic vinegar
15 mL Dijon mustard
15 mL fresh lemon juice
4 anchovy fillets, coarsely chopped
2 cloves garlic, coarsely chopped
1 Dash of hot sauce, such as Tabasco
1 Dash of Worcestershire sauce
1 Kosher salt and freshly ground black pepper to taste
2 hearts romaine lettuce, halved lengthwise
2 firm avocados, halved and pitted, skin left
500 mL cherry tomatoes
60 g wedge fresh parmesan, shaved
15 mL thinly sliced fresh basil
Preparation
Combine oil, balsamic vinegar, mustard, lemon juice, anchovies, garlic, hot sauce, Worcestershire sauce, and salt and pepper to taste in a blender to make vinaigrette. Purée until smooth.
Preheat grill. You need a medium-high temperature of around 350°F (180°C). Prep grill for cooking over direct heat.
Drizzle a small amount of vinaigrette over the romaine lettuce in a large bowl. Place lettuce on the grill, cut sides down. Grill for 30 seconds to 1 minute, or until lightly charred. Remove from grill and place on a serving platter.
Toss avocados and tomatoes with a small amount of remaining vinaigrette in the same bowl. Place on grill, arranging avocados skin-side up. Cook for 1 to 2 minutes or until warm and slightly softened.
Remove from grill. Scatter tomatoes over lettuce. Scoop avocado flesh out of the skin. Slice avocado flesh and scatter over lettuce.
Top salad with parmesan shavings. Drizzle with remaining vinaigrette and sprinkle with basil.
