Grilled Romaine Salad

• 2 heads romaine lettuce
• Extra-virgin olive oil
• Citrus Caesar Vinaigrette, recipe follows
• Parmigiano-Reggiano
• 1 clove garlic, minced
• 1 tablespoon grated lemon zest
• 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
• 2 tablespoons anchovy paste
• 1 tablespoon white wine vinegar
• 2/3 cup extra-virgin olive oil

1. Preheat a grill to medium-high.
2. Rinse and pat dry the lettuce.
3. Cut the 2 heads in half lengthwise.
4. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally.
5. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing.
6. With a vegetable peeler, shave some pieces from a wedge of Reggiano-Parmigiano over each salad and serve.
7. Place all ingredients in a pint jar with a lid.
8. Secure the lid, then shake to blend.
9. Store, covered, in the refrigerator for up to a week.

extravirgin olive oil, caesar vinaigrette, clove garlic, lemon zest, lemon juice, anchovy paste, white wine vinegar, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/grilled-romaine-salad-recipe.html (may not work)