Caesar Salad with Grilled Fingerling Potatoes

Boil potatoes until just done in a pot of salted water—about eight minutes—then remove from the water and slice thinly.

Meanwhile, heat your grill pan over medium high heat.

In a food processor, combine anchovies and garlic. Then add 3 tablespoons olive oil, lemon juice, sriracha, Worcestershire, mayo and black pepper. Process until smooth. Set aside.

Brush the potatoes with the remaining 2 tablespoons oil and grill until marks appear. Be patient and don’t fiddle with them and move them around. Grill the lettuce briefly, just until barely wilted. This will take only moments. You don’t want the entire head to be wilted.

Arrange the romaine and potatoes on a plate, drizzle with the dressing, sprinkle with parmesan cheese and serve with grilled bread. Enjoy!