Preheat a grill or grill pan to medium-high (about 400–450°F / 200–230°C). Rinse romaine heads, shake or spin dry, then slice each head in half lengthwise leaving the core intact to hold leaves together.

Brush cut sides and outer leaves lightly with olive oil (reserve remaining oil for dressing/croutons). Sprinkle cut surfaces with kosher salt and freshly ground black pepper evenly.

Place romaine halves cut-side down on the hot grill. Grill without moving for 2–3 minutes, until charred grill marks appear and the cut surface is slightly wilted. Flip and grill the outer leaves for 30–60 seconds to warm through and develop a little char, but keep lettuce crisp.

Remove romaine from grill and let rest on a platter while you finish the rest (they will continue to wilt slightly).

No-Crouton Parmesan Reggiano Finish

Immediately after grilling, sprinkle each romaine half generously with the finely grated Parmesan Reggiano so the residual heat softens and melds the cheese into the leaves.

Using a vegetable peeler or small knife, shave additional Parmesan Reggiano over each half for texture and a pronounced nutty flavor.

Serve with lemon wedges on the side to squeeze over the lettuce as desired.

Croutons (optional)

Preheat oven to 375°F (190°C). Toss bread cubes with melted butter, minced garlic and a pinch of salt until evenly coated.

Spread in a single layer on a baking sheet and bake 8–12 minutes, tossing once, until crunchy and golden. Let cool and sprinkle over romaine halves if using croutons.

Housemade Caesar Dressing

In a small bowl or jar, whisk together mayonnaise, lemon juice, anchovy paste, Worcestershire sauce, minced garlic and Dijon mustard until smooth.

Slowly whisk in olive oil to emulsify. Stir in the grated Parmesan Reggiano. Taste and season with salt and freshly ground black pepper. Adjust lemon, salt or anchovy to preference.

To serve: spoon a small amount of dressing over each grilled romaine half (or serve on the side). Garnish with shaved Parmesan and optional croutons.