Ingredients

• 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
• 2 - ounce piece of parmesan cheese, shaved
• Grilled croutons

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Instructions

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