1 1/2 tablespoon extra-virgin olive oil
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
Juice of 1 large lemon
1 to 2 cloves pressed garlic
1/3 cup fresh grated Parmesan
Generous amounts of salt and pepper
1 large (or 2 small to medium) romaine heart
1/2 baguette, halved lengthwise
For dressing, whisk together everything except romaine and baguette. Add salt and pepper to taste.
Heat barbecue to medium to medium-high heat.
Cut romaine heart(s) in half lengthwise. Brush the cut sides with olive oil, then sprinkle with salt and pepper. Brush baguette with olive oil.
Place romaine and bread cut side-down on grill and cook 1 to 2 minutes, until charred but not overly wilted.
Serve still warm. For presentation, serve romaine hearts whole, surrounded by bread, and dress to your liking. Or, slice lettuce crosswise and serve in a bowl, with sliced baguette and dressing. Serves 2 for a meal, 4 to 6 for a side