# Components:
→ Romaine
01 - 2 large romaine hearts, halved lengthwise
→ Dressing
02 - 1/2 cup mayonnaise
03 - 2 tablespoons freshly squeezed lemon juice
04 - 2 teaspoons Dijon mustard
05 - 1 teaspoon Worcestershire sauce
06 - 2 cloves garlic, minced
07 - 4 anchovy fillets, mashed (optional for vegetarian)
08 - 1/4 cup freshly grated Parmesan cheese
09 - Salt and freshly ground black pepper, to taste
→ Croutons & Toppings
10 - 1 cup rustic bread, cut into bite-sized cubes
11 - 2 tablespoons olive oil (for croutons)
12 - 1/4 cup shaved Parmesan, for topping
# Directions:
01 - Preheat a grill to medium-high heat.
02 - Brush romaine halves lightly with olive oil and season with salt and pepper.
03 - Place romaine halves cut-side down on the grill. Grill for 2-3 minutes per side until slightly charred but not wilted. Remove and set aside.
04 - Toss bread cubes with 2 tablespoons olive oil, salt, and pepper. Grill them on a tray or in a basket for 4-5 minutes, turning occasionally, until crisp and golden.
05 - In a small bowl, whisk together mayonnaise, lemon juice, mustard, Worcestershire sauce, garlic, mashed anchovies (if using), and grated Parmesan. Season with salt and pepper to taste.
06 - Arrange grilled romaine halves on a platter. Drizzle with Caesar dressing.
07 - Sprinkle grilled croutons and shaved Parmesan over the top.
08 - Serve immediately while the romaine is warm.
