Step 1

Preheat a grill to medium high.

Step 2

Grate the Parmesan cheese as finely as possible (it’s helpful to use a microplane or the finest holes in a grater). Grate the garlic, or finely mince it. Juice the lemon. Whisk together all the dressing ingredients in a bowl. Store refrigerated (keeps at least 1 week).

Step 3

Wash and dry the romaine. Cut each romaine heart in half lengthwise. Drizzle each side liberally with olive oil. To the top, drizzle with balsamic vinegar, and add several pinches kosher salt and plenty of fresh ground black pepper.

Step 4

Slice the avocados in half and remove the pits (see the video for safe pit removal). Season the cut sides of the avocado halves lightly with kosher salt and lightly drizzle with olive oil.

Step 5

Place the romaine hearts on the grill, and grill for about 3 minutes on each side, until slightly charred. Grill the avocado halves cut sides down for 4 to 6 minutes total, until grill marks form.

Step 6

To serve, place romaine halves on individual plates or a serving platter. Garnish with Caesar dressing, chopped cherry tomatoes, dollops of avocado, and Parmesan shavings. Serve with steak knives to make it easy to cut!