Trim any ragged ends from the baby romaine hearts. Slice each heart in half lengthwise through the stem so you have 12 grill-ready halves. Pat dry thoroughly with paper towels — moisture will prevent good charring.

Dress lightly after grilling

Reserve the dressing to toss with the grilled romaine just before serving (see dressing directions).

Grill & dressing

Make the Caesar-style dressing

In a medium bowl or small food processor, combine the anchovy fillets, peeled garlic cloves, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, red wine vinegar, and 1 tablespoon olive oil. Pulse or whisk until smooth and emulsified. Taste and season with kosher salt (start with 1/2 tsp), and freshly ground black pepper. Adjust lemon or salt to taste. If the dressing is too thick, whisk in the remaining 1–2 tablespoons olive oil a little at a time to reach a glossy, spoonable consistency.

Preheat grill

Set a gas grill or char-grill pan to medium-high (around 425–475°F / 220–245°C). Oil the grates or grill pan lightly with a paper towel dipped in oil to prevent sticking.

Grill the romaine

Brush the cut sides of the romaine halves lightly with remaining olive oil (about 1 tbsp). Place cut-side down on the hot grill. Grill without moving 2–3 minutes until well-charred and grill marks form, then flip and grill the outer side 1–2 minutes to warm through. Remove to a platter and let rest 1 minute.

Crispy Asiago & finishing

Make asiago crisps

Heat a nonstick skillet over medium heat and add 1–2 tbsp neutral oil, swirling to coat. Spoon 2–3 tablespoons of grated asiago into small rounds (about 3 inches wide) in the skillet, leaving space between them. Cook undisturbed 1–2 minutes until the edges are bubbling and the cheese starts to brown, then gently flip with a thin spatula and cook another 30–60 seconds until golden. Transfer crisps to a paper-towel-lined rack to drain and crisp. Repeat with remaining cheese (you can make them thinner or thicker). While still warm, you can shape them over a rolling pin or bowl to make curved shards if desired. Save a few tablespoons of grated asiago for garnish.

Toss and plate

Cut the grilled romaine halves into large bite-size pieces (or serve halves whole). Place romaine in a large bowl or on a platter. Spoon the dressing over the warm romaine — start with about 3–4 tablespoons and toss gently; add more to taste (you may not need the entire batch). Scatter freshly shaved parmesan and reserved grated asiago over the salad. Top with several asiago crisps (whole or broken into shards). Finish with a squeeze of lemon and a crack of black pepper. Serve immediately while crisps are crisp and romaine still slightly warm.