1/3 cup(s) extra virgin olive oil, plus more for brushing on peaches and romaine
4 fresh peaches, pits removed and sliced
3 hearts of romaine lettuce, cut the whole hearts in half from top to root.
1/3 cup(s) Percorino Romano cheese
1/4 cup(s) fresh mint leaves, torn
Instructions:
Preheat grill to 350F or medium heat.
In a blender or mini food processor add anchovies, garlic, Parmesan cheese, lemon juice and olive oil, pulse until smooth. Refrigerate until ready to use.
Brush peaches and romaine leaves with olive oil and grill romaine leaves cut side down. Grill peaches 2 to 3 minutes per side. 3 to 5 minutes for the romaine or until they are just marked by the grill and warm.
Assemble salad by placing peaches on top of grilled romaine wedges, drizzle with Caesar dressing and sprinkle percorino and mint over the tops.
