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    Servings: Not specified

    Directions

    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.

    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

    Parsed from recipe text (no separate ingredient records).
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