Grilled Caesar Salad With Grilled Croutons | Oregonian Recipes

Ingredients

• 1 egg yolk (see note)
• 1 small clove garlic (1/2 teaspoon chopped)
• 2 anchovy fillets, plus 1 tablespoon oil from their jar or can (divided)
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 2 tablespoons balsamic vinegar
• 1 small red onion, cut into 1/2-inch-thick slices
• 6 1-inch-thick slices artisan bread (such as como or French batard)
• 3 tablespoons extra-virgin olive oil (divided)
• 12 ounces hearts of romaine, halved lengthwise
• 12 anchovy fillets
• 1 ounce Parmigiano-Reggiano cheese, shaved with sharp vegetable peeler