Broiled Romaine Salad with Rosemary Caesar Dressing

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• 1 each small head romaine lettuce
  Ingredient note

  Source: 1 small head romaine lettuce
• 1/2 Tbsp + 0.3333333333333333 cup olive oil
  Ingredient note

  Source: 1/2 Tbsp olive oil; Source: 1/4-1/3 cup olive oil; upper source range endpoint used for shopping.
• 1/4 tsp salt and pepper
  Ingredient note

  Source: 1/4 tsp salt and pepper
• 1/4 cup fresh shaved Parmesan cheese
  Ingredient note

  Source: 1/4 cup fresh shaved Parmesan cheese
• 1 Tbsp spicy mustard
  Ingredient note

  Source: 1 Tbsp spicy mustard
• 1 Tbsp white vinegar
  Ingredient note

  Source: 1 Tbsp white vinegar
• 2 Tbsp light mayonnaise
  Ingredient note

  Source: 2 Tbsp light mayonnaise
• 1 Tbsp lemon juice
  Ingredient note

  Source: 1 Tbsp lemon juice
• 6 cloves garlic (pressed or grated)
  Ingredient note

  Source: 6 cloves garlic (pressed or grated)
• 1 each healthy pinch each salt and pepper
  Ingredient note

  Source: 1 healthy pinch each salt and pepper
• 1 Tbsp fresh rosemary (chopped)
  Ingredient note

  Source: 1 Tbsp fresh rosemary (chopped)

1. Position oven rack to the highest level and heat oven to low broil.
2. Peel away the outer most leaves from the romaine head and save for other use. Pick out about 8-10 leaves, wash, dry and toss in olive oil, salt and pepper (amount as original recipe is written // adjust if altering batch size). Arrange in a single layer on a baking sheet and set aside.
3. Prepare dressing by adding mustard, vinegar, mayo, lemon juice, garlic, salt and pepper to a small bowl and whisking to combine. Slowly stream in olive oil (I usually go for the lesser end of the range) while continuing to whisk to emulsify the dressing. Whisk vigorously until well combined.
4. Add fresh rosemary, whisk once more and sample to taste. Adjust seasonings as needed, adding more salt, pepper or rosemary as desired.
5. Place romaine under broiler and watch closely while it cooks for 1-2 minutes. Flip when the leaves start to brown a bit, then cook for 1-2 minutes more. It’s a fairly quick process – you’re essentially looking for them to wilt a bit and soften.
6. Remove from oven, divide the romaine between serving plates and top each with 2 Tbsp dressing and several shavings of Parmesan cheese.