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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 healf lengthwise and place on a plate, cut side up. season with salt, pepper and sqeeze 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 grilled for about 30-45 seconds to achieve nice char or grill marks on you lettuce. remove from the grill and serve 1/2 heart per person, brushed with a little more dressing and topped with parmesan cheese and croutons
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