Grilled Romaine Salad with Toasted Breadcrumbs

Combine all of the dressing ingredients in a blender, preferably a small blender and blend until smooth. You could alternatively use a bowl and immersion blender. Add water to thin if desired and more salt & pepper to taste. Set aside.

Heat a small skillet over medium heat. Add the breadcrumbs and ½ tablespoon olive oil together in a small bowl and toss to combine, coating the bread crumbs in the oil. Place the breadcrumbs in the skillet and saute until they start to crisp, tossing frequently to avoid burning them. Once they are golden brown, place back into the bowl and set aside.

Next, heat a griddle pan over medium heat. Add 1-2 tablespoons of olive oil to the pan. Cut each head of romaine lettuce in half, wash, shake dry and then place the halves onto the griddle. Grill until they start to turn golden, then flip and grill the other side. Alternatively you can do this on a grill if you have one!

Place the romaine lettuce onto plates, drizzle with caesar dressing and sprinkle with breadcrumbs. Serve warm.