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.