Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    prepared mayonnaise
   1      teaspoon      Dijon mustard
   1      teaspoon      freshly-ground black 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                    garlic cloves
   1      cup           olive oil
   2      tablespoons   red wine vinegar
                        salt -- to taste
                        freshly-ground black pepper -- to taste
  24                    romaine leaves
   3      tablespoons   olive oil
   1      piece         parmesan cheese - -- (abt 2 oz), shaved
                        grilled croutons

Preparation:

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. 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.