First, cut a head of Romaine lettuce (I buy the Romaine hearts at Sam's) in half lengthwise. Wash it well and dry thoroughly. You must get all the water off or the dressing will just slide right off, and will spatter like mad when you put it on a hot grill pan.
Now, make some dressing. If you are opposed to making dressing, I suppose you could use some pre-made stuff in a bottle, but it will definitely not be as good as your own.
Start wth a blender. You could use a food processor, but I think a blender works better for this dressing.
Ingredients:
Anchovies: 3 or 4 from a tin. You could also use 1-2 Tbls anchovy paste if the little fishys gross you out.
Garlic: 2 cloves, peeled and minced
Dijon mustard: 2 Tbls
Worcestershire sauce: 1 tsp
Balsamic vinegar: 1 Tbls
Fresh lemon juice: 1/2 lemon (yes. It must be fresh juice, as the stuff in the plastic lemon shaped thing makes food taste funny).
1. Throw all of the above ingredients into a blender and pulse it up until smooth.
2. Now. remove the plastic cap from the top of the blender. You'll pour your olive oil through this hole.
Measure out about 1/2 cup good extra virgin olive oil. (Yes. It must be extra virgin).
3. With the blender on continuously, pour the oil in a slow stream into the blender. Blend until thoroughly emulsified.
4. Taste it.
5. Season it up with salt and pepper.
6. Now add about 1/4 cup freshly grated parmesan cheese. (Yes. It must be freshly grated, not the powdery stuff in the can). Pulse it up.
7. Taste it.
8. Re-season, to your liking.
Now for the salad:
Put your cast iron grill pan over a burner. Heat it on Medium heat. Brush the dressing all over the outside of the Romaine you cut in half lengthwise. Put it on the grill pan. Once you see grill marks, turn the lettuce quarter turns until the outside is slightly charred all over. Serve whole, allowing your very grateful and happy dinner companions to cut their own.
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