Grilled lettuce? Seriously? You betcha. Bobby Flay introduced me to the wonderful flavors and texture of grilled romaine. Simple and an excellent side dish for grilled meats or fish. As a side note, even if you THINK you don't like anchovies, please don't omit them from the dressing. They add such a great depth of flavor. Your family or guests will say what IS that flavor in the dressing that's so good? You can sit there and smile knowingly. I'll let you decide whether or not to tell them.
1 tablespoon prepared mayonnaise
1 teaspoon Dijon mustard
1 teaspoon freshly ground pepper
1 teaspoon pureed canned chipotles
1 teaspoon Worcestershire sauce
Few drops of hot pepper sauce
1 tablespoon fresh lime juice
1 teaspoon capers
5 anchovy fillets
8 cloves garlic
1 cup olive oil
2 tablespoons red wine vinegar
Salt and freshly ground pepper
24 romaine leaves
3 T. olive oil
Salt and freshly ground pepper
2 ounce piece of parmesan cheese, shaved
Put all ingredients, except the oil and vinegar, in a food processor and process until blended. Slowly mix in the oil, then mix in the vinegar. If too thick, add a little water.
Brush the leaves of romaine on both sides with the olive oil and season lightly with salt and pepper. Grill on each side for 30 seconds. Place grilled romaine on a cutting board, chop and plate, drizzle with the dressing and garnish with shaved cheese and croutons.
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