Grilled Romaine with Anchovy Dressing

1. Prepare the Anchovy Dressing

In a mixing bowl, combine a minced clove of garlic with minced anchovy fillets, mayonnaise, Dijon mustard, half a cup of extra-virgin olive oil, and cider vinegar. Season the mixture with kosher salt and black pepper to taste. Whisk these ingredients until the dressing is well blended and set it aside.

2. Grill the Romaine Lettuce

Lightly drizzle the romaine quarters with two tablespoons of extra-virgin olive oil. Place the romaine on the grill, cut side down, and sear for a brief 15 to 20 seconds on each side. You're looking for the lettuce to pick up a bit of char and those beautiful grill marks, which not only add a smoky flavor but also create an eye-catching presentation.

3. Dress and Grill with Parmesan

Brush the grilled romaine liberally with the anchovy dressing, ensuring the leaves are coated with the flavorful mixture. Sprinkle a generous half cup of grated Parmesan over the dressed lettuce. Return the romaine to the grill for another 1 to 2 minutes. Cover the grill during this final step. This allows the cheese to melt into a gooey delight and the lettuce to soften just right, achieving a warm and inviting texture.