Serves 6

2 flat anchovy fillets, drained and chopped
1 small clove garlic, chopped
½ cup extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon black pepper
12 (1/2-inch-thick) slices baguette
1 large egg
2 tablespoons fresh lemon juice, or to taste
3 hearts of romaine
½ cup freshly grated Parmigiano-Reggiano

Puree anchovies, garlic, oil, salt, and pepper in a blender until smooth.

Clean and preheat grill or light charcoals and heat to medium-hot.

Brush both sides of baguette slices with some of the anchovy dressing, then grill bread, turning over occasionally, until toasted, 1 to 2 minutes.

Add egg and lemon juice to dressing in blender until emulsified, 1 to 2 minutes. Season with salt.

Cut romaine hearts in half lengthwise, then grill cut sides down, until grill marks just appear, about 2 minutes. Cut romaine crosswise into 2-inch strips and transfer to a bowl.

Halve or quarter toasts and add to romaine along with Parmigiano-Reggiano.

Toss salad with just enough dressing to coat and serve immediately.