Grilled Romaine Lettuce Stuffed with Blue Cheese and Anchovy Dressing

Ingredients:

Romaine lettuce

• 3 heads of romaine lettuce, halved lengthwise, washed and dried
• Olive oil, for mixing
• 1 lemon, squeeze the juice
• 20 fresh basil leaves, washed and dried
• 1 cup crumbled blue cheese, for garnish

Dressing with anchovies, capers and garlic

• 1 tbsp lemon juice
• 1 tbsp sherry vinegar
• 1 teaspoon capers
• 1 teaspoon of salt
• 6 cloves garlic, peeled
• 1 tbsp Worcestershire sauce
• 0.5 tsp hot sauce, for example, Tabasco
• 6 anchovy fillets and 0.5 tsp of oil from them
• 0.5 - 3/4 cup olive oil

Preparation:

1. Light the grill to medium heat.
2. RefuelingIn a blender, combine the lemon juice, sherry vinegar, capers, salt, and garlic. Blend until smooth. Add the Worcestershire sauce, hot sauce, anchovies, and 1/2 cup olive oil. Blend until smooth. Taste for seasoning. Add the remaining olive oil if needed.
3. In a large bowl, toss 4 romaine lettuce halves with a drizzle of olive oil and season with salt. Place them on the grill in a single layer and grill for 3 minutes. Flip and grill for another 3 minutes on the other side; the lettuce should still feel slightly warm and tender. Transfer the halves to a large serving platter. Spoon a little dressing over each.
4. On a flat surface, finely chop the remaining romaine lettuce and transfer it to a medium bowl. Add the remaining dressing, a squeeze of lemon juice, and basil leaves. Toss to coat the salad.
5. Top grilled romaine lettuce shells with some shredded, dressed lettuce. Garnish with crumbled blue cheese and serve immediately.