Grilled” Romaine Caesar Salad

Directions

1. 1
   Heat the broiler. (Or heat a grill to high.)
2. 2
   Combine the garlic, shallot, minced anchovy, capers, mustard, lemon juice, salt, and pepper to taste in a small bowl; whisk to combine. Slowly whisk in the oil until emulsified. Set aside.
3. 3
   Prepare the greens. Halve the Romaine and radicchio (or Treviso) heads, leaving the cores intact. Line a sheet pan with foil. Rub it lightly with oil. (If grilling, toss the greens lightly with oil, salt, and pepper in a large bowl.)
4. 4
   Place the halved heads of lettuces cut side down on the sheet pan.
5. 5
   Drizzle with olive oil. Season with salt and pepper to taste.
6. 6
   Transfer pan to the oven and broil for 2 minutes, or until lightly charred. (If grilling, grill cut-side down for 2 minutes.).
7. 7
   Carefully turn the heads.
8. 8
   Drizzle with more olive oil. Season lightly with salt and pepper to taste. Scatter the cheese over top or, if you haven’t shaved it yet, grate it over top. Return pan to the oven, and broil for another 2 minutes, checking after a minute and a half. (If grilling, grill for 2 more minutes.)
9. 9
   Transfer heads to a large platter. Spoon dressing over top to taste. You may not need all of it. Top with tomatoes if using. Grate more parmesan over top, if you wish. Crack more pepper over top, too, if you wish. Top with eggs, if using. Pass extra dressing on the side along with some flaky sea salt, such as Maldon, if you have it.