GRILLED ROMAINE with “Almost Caesar” Dressing

SERVES 4

Caesar salad is definitely a household favorite. My husband tends to order it whenever he sees it on a restaurant menu, and it pairs perfectly with so many meals, from steak to pasta. My version has a few subtle tweaks that take it to another level: By grilling the romaine, you get a slightly charred, wilted, and smoky dish. And the Caesar-like dressing is perfect for even the most squeamish, since it doesn’t have any actual anchovies in it. (The tanginess of the Worcestershire gives you that needed punch because anchovies are one of its main ingredients. Who would have known?)

½ cup mayonnaise

2 tablespoons fresh lemon juice

1 tablespoon Worcestershire sauce

½ teaspoon Dijon mustard

1 garlic clove, minced

½ cup grated Parmigiano-Reggiano, plus more for serving

Kosher salt and freshly ground black pepper, to taste

Two romaine hearts

Extra-virgin olive oil, for brushing

Croutons, for serving

In a medium bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, mustard, garlic, and Parmigiano until combined. Season to taste with salt and pepper. The dressing can be made a day ahead; store in a lidded jar in the refrigerator and let stand at room temperature for 30 minutes before using.

Preheat a gas or charcoal grill for direct, medium-high heat grilling. (Alternatively, preheat a grill pan over medium-high heat.) Cut each romaine heart in half lengthwise and brush the cut side of each half lightly with olive oil. Place the romaine hearts on the grill cut-side down (if you’re using a grill pan, you’ll likely have to do this in batches) and grill until lightly charred, 3 to 4 minutes. Transfer the grilled romaine hearts to a platter, cut-side up, and drizzle generously with the dressing. Top with additional Parmigiano, black pepper, and croutons. Serve right away.