1: Wash and cut Romaine in half and season with olive oil, salt, and pepper. Grill for a couple of minutes per side.
2: To make the dressing, smash the anchovies and garlic; then add mayonnaise, salt, pepper, lemon juice, Dijon mustard, and olive oil and mix.
3: Smear the dressing on the grilled Romaine, shred some Parmigiano Regiano, crush some croutons, sprinkle black pepper and lemon zest, and enjoy!
