Grilled-Lettuce Caesar Salad

We're grilling lettuce. You read that right. Charring your romaine lettuce beforehand brings so much more flavor to this classic salad.

1 tbsp Lemon juice
1 Garlic clove, minced
1/2 cup Mayonnaise
1/2 cup Parmesan cheese, grated
1 tbsp White wine vinegar
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
2 Anchovy fillets, rinsed
1/2 tsp Salt
1/2 tsp Pepper
1/4 cup Extra-virgin olive oil
3 tbsp Extra-virgin olive oil
1 Garlic clove, peeled
3 Romaine lettuce hearts, halved lengthwise

Combine lemon juice and minced garlic in a bowl and let stand for 10 minutes. Pour mayonnaise, 1/4 cup Parmesan cheese, lemon-garlic mixture, vinegar, Worcestershire, mustard, anchovies, salt, and pepper in a blender and process for 30 seconds. Keep blender running and slowly add in 1/4 cup olive oil to emulsify.

Preheat the grill on high.

Brush cut sides of romaine with a little olive oil and place cut side down on the grill. Cook uncovered until lightly charred (about 1 or 2 minutes each).

Drizzle romaine with dressing and sprinkle with Parmesan cheese. Serve.

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