Mix all ingredients together and set aside in refrigerator.
Fried Capers
Heat oil over medium heat.
Drop one caper in oil. When it starts bubbling, add remaining capers and fry for a minute.
Remove to paper towel with slotted spoon. Reserve oil.
Grilled Romaine
Heat grill to medium/medium high.
Cut a large Romaine heart in half, leaving bottom on the keep leaves together.
Rinse Romaine halve sand drain on paper towels cut side down until dry. Drizzle cut side of Romaine with reserved caper oil.
With tongs, place lettuce on grill cut side down. Keep a close eye on lettuce and flip over once browned with grill marks. Remove Romaine from grill when both sides are grilled.
Place grilled lettuce, cut side up, on serving platter.Drizzle with reserved dressing, Parmesan cheese and cooled capers. The capersgive a salty umami flavor so I omit the anchovy paste in my dressing.