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In a blender, mix garlic and lemon juice on high speed. Let rest for 5 minutes to mellow. Add anchovy paste, tahini, honey and mustard. Blend to combine. With the blender running on medium speed, slowly add olive oil in a stream until emulsified. Taste and season with salt and pepper.
Heat a grill pan over medium heat. Trim the bottom ends and wilted leaves from the romaine lettuce. Cut in half lengthwise, then rinse and dry. Cut the baguette in half lengthwise, then cut each half into three pieces. Lightly brush the romaine and bread with canola oil, and season with salt and pepper.
Grill the lettuce and the bread until they just begin to char. Remove to a platter.
Drizzle the bread with olive oil, and the romaine with the dressing. Garnish with chives, lemon zest and Parmesan.
ENAMELED CAST IRON
Since 1925, Le Creuset cast iron has been recognized for its strength and durability. Cast individually in sand molds, then hand-inspected by French artisans, each piece represents a rich heritage and continues a tradition of lasting, authentic design.
Cast iron distributes heat slowly and evenly over the entire vessel, making it ideal for all forms of cooking, whether slow-cooking, roasting, searing, stir-frying or baking.
Smooth Interior Enamel
The glass-like finish in our ovens and braisers promotes caramelization, resists staining and prevents sticking to make cleanup easy.
Black Interior Enamel
The black interior of our skillets is specially formulated for high-temperature cooking, and does not require seasoning.