Step 1

Make the pickled onions

Step 2

Add the onion, vinegar, sugar, red pepper flakes, allspice, bay leaf and cloves to a small saucepan set over medium-high heat

Step 3

Bring to a boil, stirring until the sugar dissolves, about 1 minute

Step 4

Turn off the heat and let the onions cool in the pan, about 60 minutes

Step 5

Transfer the onions along with the brine to an airtight container

Step 6

Can be made up to 2 weeks ahead and stored in the refrigerator

Step 7

Make the bread crumbs

Step 8

Turn the oven to broil with a rack in the upper position

Step 9

Brush both sides of the bread with the olive oil

Step 10

Place the bread on a baking sheet and broil until toasted on both sides, flipping halfway through, about 2 minutes total

Step 11

Break the bread into large pieces

Step 12

Transfer the bread pieces to a small food processor,pulsing until large crumbs form, about 10 times

Step 13

Transfer the bread crumbs back to the baking sheet and broil until dry and toasted, about 1-2 minutes longer

Step 14

Make the caesar dressing

Step 15

In the base of a blender or food processor, combine the oil, anchovy paste, pepper, cayenne, Dijon mustard, Worcestershire and lemon juice

Step 16

Blend until creamy and smooth, 2 to 4 minutes

Step 17

Store refrigerated in an airtight container for up to 1 week.Preheat a grill to medium-low heat

Step 18

Brush the cut side of romaine heart with olive oil and place them face down on the hot grill

Step 19

Cook without disturbing until grill marks appear, 2-4 minutes

Step 20

Using tongs, flip the romaine over and cook until grill marks appear, 2 minutes longer

Step 21

Transfer the romaine to a serving platter or individual plates

Step 22

Top with pickled onions, dressing and breadcrumbs and black pepper to taste.