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
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.