Heat cast iron grate grill to medium high heat.
Cut romaine lettuce hearts vertically down the middle into two separate pieces. Brush romaine lettuce halves liberally with 1 1/2 tablespoons olive oil on both sides.
Squeeze the juice of half a lemon over the slices. Then sprinkle each halve with 1 teaspoon kosher salt.
Grill for 3 minutes, cut side down, pressing with your hands or tongs to make sure the lettuce gets a good sear. Flip each slice and grill for 2 more minutes on the opposite side.
Remove from grill. Squeeze on more lemon juice, a little more salt, if desired, and top with fresh black pepper for each half.
Add freshly grated parmesan cheese on each halve, breadcrumbs, and drizzle ranch dressing, or cesar salad dressing on top. Enjoy!
