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Split each romaine heart lengthwise, making sure each half retains some of the core so it stays together.
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Brush the cut side lightly with oil.
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Heat a grill to high direct heat.
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Place the romaine cut-side down over the hottest part of the grill.
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Grill until well charred, about 3 minutes. Alton warns that romaine doesn’t seem to brown for a long time, then darkens very quickly.
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Remove from the grill.
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Chop into bite-sized pieces.
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Toss with: Caesar dressing, Freshly grated Parmesan, and Croutons
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Serve immediately.
