Recipe from David Burke of David Burke's Primehouse at The James Hotel
In a blender combine egg yolks, Dijon, anchovies, garlic, Tabasco, capers, red wine vinegar, lemon juice and puree until smooth. Slowly incorporate chili oil and blended oil. Adjust seasoning with black pepper and salt if needed.
1. Cut romaine in half lengthwise, spray with vegetable oil.
2. Place lettuce on the grill over high heat and char the leaves. Remove and immediately place in the refrigerator to cool.
3. Once cool, chop into large pieces, combine with dressing top with anchovies, croutons and parmesan chards.