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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