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Ingredients
- • 3 tablespoons mayonnaise
- • 1 tablespoon Dijon mustard
- • 2 teaspoons Worcestershire sauce
- • 2 tablespoons red wine vinegar
- • 1/4 small red onion, coarsely chopped
- • 6 cloves roasted garlic
- • 3 anchovies
- • 1 chipotle in adobo
- • 2 dashes hot sauce
- • 1 to 2 tablespoons honey
- • Salt and freshly ground black pepper
- • 1/2 cup canola oil, plus more for brushing on the romaine
- • 1/4 cup grated Parmesan, plus shaved Parmesan, for garnish
- • 1 large head romaine lettuce, outer leaves removed, cut in half from tip to root
Preparation
Step 1
Place mayonnaise, mustard, Worcestershire, vinegar, onion, garlic, anchovies, chipotle, hot sauce, honey and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Add the Parmesan and blend a few seconds longer.
Heat grill to high.
Brush romaine with oil and season with salt and pepper; place on the grill cut-side down and grill for 30 to 40 seconds or until slightly charred. Arrange lettuce on large platter, drizzle with the dressing and garnish with shaved Parmesan.