½teaspoonanchovy pastefound near the canned tuna in the supermarket
½fresh lemonsqueezed
1teaspoonDijon mustard
1teaspoonWorcestershire sauce
½cupgood mayonnaise
1/4teaspoonfreshly ground black pepper
Instructions
Make The Dressing:
In a medium bowl, whisk together all ingredients but the mayonnaise, until smooth. Add in the mayonnaise and continue to whisk until thick and combined.
Taste, and if desired, add a bit of salt. I often find ¼ teaspoon Is all that is needed if any.
Set aside.
Build The Salad:
Pre-heat your grill, or pre-heat your grill/cast iron pan.
Rub the romaine hearts with olive oil and sprinkle with salt and pepper.
Place the romaine hearts cut side down for 3-4 minutes, or until nicely charred. Turn as needed to cook evenly.
Remove to a large platter, cut side up, and garnish with the tomato and onion.
Spoon the dressing over and finish with more cracked pepper.