Grilled Red Romaine with Bagna Cauda

Small heads of red romaine, like the ones we get from James Birch at Flora Bella Farm in Three Rivers, California, are the perfect vehicles for the warm garlic-and-anchovy bath known as bagna cauda. It’s traditionally used as a dip, but when spiked with a bit of red wine vinegar and used as a dressing for the grilled red romaine, the result is a beautifully succulent, smoky dish. Be liberal with the anchovies and garlic—the heat tends to mellow them just enough so that your