Grilled Romaine Salad with Blue Cheese De Linda Pena

6 garlic cloves., peeled

1 tsp. Kosher salt

1 Tblsp. fresh lemon juice

1 tsp. capers

1 tblsp. Sherry vinegar

1 Tblsp. Worcestershire sauce

1/2 tsp. Tabasco

6 anchovy fillets and 1/2 tsp. of their oil

1/2 – 3/4 cup olive oil, plus more for grilling the romaine

20 basil leaves, washed and dried

1 cup crumbled blue cheese


3 Hearts of romaine, halfed lenghtwise, washed and dried

Kosher salt

1 lemon, juiced


Have coals or gas grill ready to medium heat.


In the blender combine the garlic, salt, lemon juice, capetrs and vinegar. Blend until smooth. Add Worcestershire, hot sauce, anchovies & 1/2 cup of olive oil and blend until smooth. Taste for seasoning. Add remaining olive oil if needed.

In a large bowl, toss 4 of the romaine halves in a little olive oil and season them with salt. Put them in a single layer on the grill and cook for 3 min. Turn and cook on the other side for an additional 3 mins.

 The romaine should feel slightly warm and tender. Transfer the halves to a large platter. Spoon a little dressing on each.. On a flat surface chop the rest of the romaine and add it to a medium bowl. Add remaining vinaigrette, a touch of lemon, and the basil leaves.Toss to coat the romaine.

Top the grilled romaine with some of the chopped, dressed romaine. Garnish with crumbled blue cheese and serve immediately.