Heat a grill pan over medium heat.

Heat a sauté pan over medium-low heat, and add the grapeseed oil. Add the pancetta, and cook, stirring occasionally, until crispy. Using a slotted spoon, remove the crispy pancetta from the pan, and drain on a paper towel-lined plate. Set aside.

Brush both sides of the romaine lettuce with the garlic grapeseed oil, and season with salt and pepper to taste.

Grill the romaine until the leaves are wilted, turning so they are slightly charred on all sides, about 3 minutes total.

Cut the grilled romaine into bite-size pieces, and place in a salad bowl with the tomatoes.

For the dressing, whisk together the garlic, lemon juice, anchovy paste, Worcestershire sauce and Dijon mustard. Slowly drizzle in the olive oil, while whisking rapidly to create a temporary emulsion. Season to taste with salt and pepper. Set aside.

Toss the salad with just enough dressing to coat. Transfer the salad to a large platter, and top with the crispy pancetta and shaved parmesan.