For the Dressing:
6 anchovy fillets, minced
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1-tablespoon Worcestershire sauce
1-teaspoon Dijon mustard
1 teaspoon grated lemon peel
1 large garlic clove, minced
A few drops Frank’s Red Hot Sauce
Freshly ground black pepper
1/2-cup olive oil

For the Salad:
3 romaine hearts, halved lengthwise, washed and dried
Olive oil, for tossing
Kosher salt
1 lemon, juiced
20 fresh basil leaves, washed and dried
1 cup crumbled blue cheese, for garnish

For the Dressing:



Whisk first 9 of the dressing ingredients in small bowl. Slowly, whisk in the olive oil and whisk until well incorporated and emulsified.



For the Salad:



Preheat the oven to medium.



In a large bowl, toss 4 of the romaine halves in a little olive oil and season them with salt. Put them in a single layer on the grill and cook for 3 minutes. Turn and cook on the other side for 3 additional minutes. The romaine should feel slightly warm and tender. Transfer the halves to a large platter. Spoon a little dressing over each.



On a flat surface, finely chop the rest of the romaine and add it to a medium bowl. Add the remaining dressing, a touch of lemon juice and basil leaves. Toss and coat the romaine. Top the grilled romaine with some of the chopped, dressed romaine.



Garnish with crumbled blue cheese and serve immediately.