Grilled Romaine Salad With Spicy Caesar Dressing

Course : Grilling
Serves: 4
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1 tablespoon prepared mayonnaise
1 teaspoon Dijon mustard
1 teaspoon freshly-ground black pepper
1 teaspoon pureed canned chipotles
1 teaspoon Worcestershire sauce
3 dashes hot pepper sauce
1 tablespoon fresh lime juice
1 teaspoon capers
5 fillets anchovy fillets
8 cloves garlic
1 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
24 pieces romaine leaves
3 tablespoons olive oil
1 piece parmesan cheese - -- (abt 2 oz), shaved
1 package grilled croutons

Preparation / Directions:

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.

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