Grilled Romaine Salad

Ingredients

• 4 Lettuce heart
• Extra-virgin olive oil

  for brushing
• Caper-Anchovy Dressing
• Kosher salt
• freshly Ground black pepper
• 4 slices Grilled Berkshire Bacon

  cut crosswise into ¼-inch-wide strips (lardons)
• 2 cups of Bacony Croutons
• Pickled Red onion
• 4 hard-boiled Eggs

  halved
• A chunk of Parmigiano-Reggiano cheese

  for shaving
• Anchovy fillets

  for Caper-Anchovy Dressing
• 1 tablespoon of Dijon Mustard
• 1.5 teaspoons of Sherry vinegar
• 2 large Egg yolk
• 2 teaspoons of Capers

  finely chopped
• 1/4 cup Canola oil
• 1/4 cup Extra-virgin olive oil
• 1 teaspoon of properly chopped Shallots
• Kosher salt
• freshly Ground black pepper
• 2 cups cubed, 1-inch pieces Country bread

  For Bacony Croutons
• 1 tablespoon of Extra-virgin olive oil
• 1 tablespoon of warm Bacon fat
• Kosher salt
• freshly Ground black pepper