Grilled Romaine Salad

2 heads romaine lettuce
Extra-virgin olive oil
Citrus Caesar Vinaigrette, recipe follows
Parmigiano-Reggiano

Citrus Caesar Vinaigrette:

1 clove garlic, minced
1 tbsp grated lemon zest
3 tbsp fresh lemon juice (from 1 to 2 lemons)
2 tbsp anchovy paste
1 tbsp white wine vinegar
2/3 cup extra-virgin olive oil

Preheat a grill to medium-high.

Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. With a vegetable peeler, shave some pieces from a wedge of Parmigiano-Reggiano over each salad and serve.

Citrus Caesar Vinaigrette:

Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week