Place mayonnaise, mustard, Worcestershire, vinegar, onion, garlic, anchovies, chipotle, hot sauce, honey and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Add the Parmesan and blend a few seconds longer.
Heat grill to high.
Brush romaine with oil and season with salt and pepper; place on the grill cut-side down and grill for 30 to 40 seconds or until slightly charred. Arrange lettuce on large platter, drizzle with the dressing and garnish with shaved Parmesan.
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|Serving Size: 1 Serving (332g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 255 (74%)|
|Amt Per Serving||% DV|
|Total Fat 28.3g||38 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 15.9mg||5 %|
|Sodium 233.2mg||8 %|
|Potassium 754.9mg||20 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 11.7g|
|Protein 8.8g||13 %|
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Calories per serving: 345
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