1 cup olive oil
Zest of 3 lemons
4 garlic cloves thinly sliced
1 teaspoon chopped capers
6 anchovy fillets, lightly chopped
1⁄2 cup chopped parsley
3 tablespoons grated Parmesan
3 heads romaine hearts, cut in half lengthwise
Assorted sprouts like onion sprouts, alfalfa sprouts, pea shoot or radish sprouts
Kosher salt to taste
Fresh black pepper to taste
Prepare oven according to Mugnaini’s High Roasting Environment, 625 – 675˚F
Combine oil, lemon zest, garlic, capers, anchovy, parsley and Parmesan in a small saucepan and gently warm to the touch. Remove from heat and let sit in a warm place for at least 1 hour. Have the dressing ready before grilling lettuce.
Bring the oven to a high temperature, roasting environment (625 – 675˚F); place the romaine halves on a sheet pan or roasting tray and push into the oven close to the embers and fire. Roast for 2 minutes, remove the lettuce from the oven and spoon some of the Bagna Cauda over the roasted lettuces. Let them sit for 3 minutes and then transfer to plates, spoon the remainder of the Bagna Cauda over the plated lettuce and cover with the sprouts and top with salt and pepper to taste.