Grilled Romaine with Creamy Balsamic Vinaigrette
In a blender, combine the vinegar, oil, mayonnaise and Parmesan until the mixture is uniform. Season to taste with salt and pepper. Heat the grill (or a grill pan) on the high setting. Grill the Romaine cut side down just until grill marks appear, about 2 minutes. Cut the grilled Romaine into 1-inch strips, horizontally or across the "grain." Place the Romaine and grated carrot into a large bowl. Add the dressing and toss to incorporate.