Pacci's Caesar of a Different Color

One of the great things about food blogging in Atlanta is the amazing Atlanta Food Bloggers Alliance. There is something really lovely about the camaraderie that exists between people who have true passion about food. Yesterday, I was able to join the AFBA at Pacci.
Pacci is run by Executive Chef Kiera Moritz. She has a simple, straight-forward approach to classic Italian cuisine, stating that there are rarely more than 5 ingredients on a plate which leaves her kitchen. While simple, the dishes we tasted were fresh, and flavorful. We started with a Grilled Caesar Salad (pictured above,) followed by Strozzapreti (gnocchi,) and finished with Brown Butter Pear Crespelle (the Italian version of Crepes.) It was a pleasure to watch chef and her team work in harmony to prepare each dish.
Pacci was very generous and shared with us their recipes for the dishes we tasted. I have posted the Grilled Caesar here, because it was my favorite. I really love the char taste from the grill with the amazingly fresh Caesar dressing.

Pacci's Grilled Caesar Salad

Dressing:

Ingredients:

1 Coddled Egg (An egg that has been placed in boiling water for exactly 1 minute)
1 Clove Garlic, Chopped Finely
8 Anchovy Fillets, Chopped
1-1/2 Tablespoons of Worchestershire Sauce
1 Teaspoon of Dijon Mustard
Juice of 1 Lemon
1/3 Cup of Extra Virgin Olive Oil
Salt and Fresh Black Pepper to Taste

Preparation:

In a bowl, mash the garlic with a fork or pestle. Add in the anchovy, Worchestershire, mustard, lemon and egg. Stir until completely incorporated. With a whisk, whip the mix while adding in a slow, steady stream the olive oil. The dressing should have a creamy consistency. Add salt and pepper to your taste.

To Prepare Salad:

Slice Romaine heads into halves, and place on grill or broil on high until the edges have a light char. Drizzle dressing across, add shaved Parmesan and croutons and you are ready to dig in!