Grilled Romaine Salad with Spicy Caesar Dressing

• 1 tablespoon prepared mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon freshly ground pepper
• 1 teaspoon pureed canned chipotles
• 1 teaspoon Worcestershire sauce
• Few drops of hot pepper sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon capers
• 5 anchovy fillets
• 8 cloves garlic
• 1 cup olive oil
• 2 tablespoon red wine vinegar
• Salt and freshly ground pepper
• 24 romaine leaves
• 3 tablespoons olive oil
• Salt and freshly ground pepper
• 2 - ounce piece of parmesan cheese, shaved
• Grilled croutons

1. Put all ingredients, except the oil and vinegar, in a food processor and process until blended.
2. Slowly mix in the oil, then mix in the vinegar.
3. If too thick, add a little water.
4. Brush the leaves of romaine on both sides with the olive oil and season lightly with salt and pepper.
5. Grill on each side for 30 seconds.
6. Place 6 leaves on each plate, drizzle with the dressing and garnish with shaved cheese and croutons.

mayonnaise, mustard, freshly ground pepper, chipotles, worcestershire sauce, pepper sauce, lime juice, capers, anchovy, garlic, olive oil, red wine vinegar, salt, romaine, olive oil, salt, parmesan cheese, croutons

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-romaine-salad-with-spicy-caesar-dressing-recipe.html (may not work)