An unexpected, delicious preparation!
Let the half-heads of romaine drain on paper towels, cut-side down, after being rinsed to drain off most of the moisture.
Lightly brush the cut side of the romaine halves with a small amount of olive oil. Place oiled, cut-side down on a hot grill and cook for 1 to 2 minutes or until the leaves get a slight char.
Remove from grill and slice the romaine halves horizontally into ribbons and place in salad bowl.
In a separate bowl, combine anchovy paste, garlic, lemon, vinegar and mayonnaise and whisk until emulsified. Drizzle over romaine and toss.
Sprinkle with Parmesan cheese if desired.
NOTES: Toss in some grape tomatoes for a sweet, juicy addition to this salad. For an elegant presentation, leave the romaine cut in two halves after grilling. Place on a serving platter and drizzle with dressing. Serve one half per person.