Grilled Romaine Lettuce Caesar Salad (Stovetop)

Mix the Caesar dressing
0 Combine [wprm-ingredient text="¼ cup extra virgin olive oil" uid="0"], [wprm-ingredient text="2 tablespoons white wine vinegar" uid="6"], [wprm-ingredient text="1 tablespoon mayonnaise" uid="2"], [wprm-ingredient text="1 tablespoon Dijon mustard" uid="3"], [wprm-ingredient text="1 grated garlic clove" uid="4"], [wprm-ingredient text="2-3 finely chopped oil-packed anchovies" uid="7"], [wprm-ingredient text="2 teaspoons fresh lemon juice" uid="5"], [wprm-ingredient text="½ teaspoon kosher salt" uid="8"], [wprm-ingredient text="¼ teaspoon cayenne pepper" uid="9"], and [wprm-ingredient text="¼ teaspoon freshly ground pepper" uid="10"] in a bowl. Whisk together until smooth and combined. Alternatively, place the ingredients in a blender or food processor and blend, or place in a lidded jar and shake well. 
Make the salad
3 Trim a slim piece off the stem end of each romaine head — be sure to keep the stem intact. Remove any outer leaves that are damaged or discolored. Cut each romaine heart in half.
8 Drizzle olive oil over the cut sides of the lettuce, or use a pastry brush. Don't be shy about the quantity of oil — it adds flavor, color and helps the lettuce to release from the hot pan. Sprinkle some salt and black pepper over the cut sides.
6 Place a large (12-inch) skillet (non-stick or cast iron) over medium-heat heat. When a drop of water sizzles in the pan, add the romaine hearts, cut-side down. Cook until the lettuce is browned and smells pleasantly nutty, 3-5 minutes.
7 Using tongs, gently transfer the romaine halves to a serving platter. Drizzle some of the dressing generously over the lettuce and sprinkle with the cheese. Serve the salad with a knife and fork, with the remaining dressing on the side.