Grilled Caesar Salad

For the dressing:
In a blender, combine 1/2 cup olive oil with garlic until smooth. Add 2 tablespoons of the parmesan, sour cream, anchovy paste, dijon mustard and lemon juice. Blend until emulsified. Season with a little salt and cracked pepper. Store in fridge until ready to serve.

For the croutons:
Heat a large skillet on medium low. Add enough olive oil to cover the bottom of the skillet and toss the cubed baguette bread into oil. Let toast, stirring occasionally. To keep warm until serving you can put the croutons in a 200 degree oven.

For the grilled lettuce:
Heat a grill or grill pan over high heat. Drizzle romaine halves with a little olive oil and place cut side down on the grill. Grill about two minutes.

Before serving:
Place lettuce on a salad plate. Arrange croutons and remaining parmesan cheese over lettuce. Drizzle with dressing and cracked pepper.