Make creamy Caesar dressing: In a small bowl, whisk together mayo, garlic, honey mustard, Worcestershire and lemon juice and season with salt and pepper.
Set aside.
Heat a grill pan over medium-high heat.
Brush romaine wedges with olive oil and grill until charred and slightly wilted, 2 to 3 per side.
Transfer romaine to a plate and drizzle with dressing.
