2 heads of Romaine hearts
½ lemon, juiced
½ cup Caesar dressing, plus more for serving
Salt and freshly ground pepper to taste
Freshly grated parmesan cheese
Heat your grill to a very high heat.
Clean and wash the Romaine heart and leave it whole, dry off as much of the water as possible. Cut the hearts in half lengthwise and place on a plate, cut side up. Season with salt, pepper and squeeze lemon juice over all.
Generously brush the cut surface with your favorite Caesar dressing and refrigerate for at least 30 minutes so it's nicely chilled.
Remove lettuce from refrigerator and quickly and carefully, using tongs, place lettuce, cut side down, on the very hot, well-oiled grill. Grill for about 30-45 seconds to achieved nice char or grill marks on your lettuce. Remove from grill and serve ½ heart per person, brushed with a little more dressing and topped with parmesan cheese and croutons.
Cook's note: Romaine can be grilled one day before serving.
Chef William McIlroy, Rivers Casino, DesPlaines