Grilled Romaine With Corn, Leek, And Anchovy Dressing

• 2 romaine spears, halved and reddish part of bottom cut off
• 1 corn on cob, shucked and removed from cob
• 1/2 leek, thinly sliced
• freshly grated parmigiano-reggiano
• 2 tablespoons butter, divided (half for the romaine and half for the corn)
• Handful parsley leaves, coarsely chopped, for garnish
• For Dressing:
• 2 cloves garlic, peeled and rough chop
• 4-6 anchovy fillets, packed in oil
• 2 teaspoons lemon juice
• lemon zest of 1 lemon
• 2 teaspoons Dijon mustard (I like Grey Poupon)
• Splash Worcestershire sauce
• A little good olive oil
• 1/4 teaspoon plus 1/8 teaspoon kosher salt
• 2 tablespoons balsamic vinegar

1. To Make Dressing:
2. In a small food processor, add garlic and anchovies and pulse. Add lemon juice/zest, vinegar, mustard, Worcestershire sauce, and a little olive oil. Taste and add salt and pepper if needed.
3. Halve the romaines hearts lengthwise.
4. Evenly sprinkle the cut sides with 1/4 teaspoon salt. Set aside.
5. Put balsamic and 1 tablespoon butter in a large (9-inch or so) pan, preferably cast iron. . Crank the heat to high. Stir until the butter and balsamic melt together and thicken a bit (about a minute).
6. Press romaine halves cut-side down in the pan. Look after a minute or so. You want a nice dark color but you don't want them to burn.
7. Spoon cooked corn and leek over the grilled romaine.
8. Garnish with chopped parsley and drizzle with a little dressing

corn, butter, handful parsley, garlic, anchovy, lemon juice, lemon zest, worcestershire sauce, olive oil, ubc, balsamic vinegar

Taken from food52.com/recipes/37182-grilled-romaine-with-corn-leek-and-anchovy-dressing (may not work)