Ingredients

2 heads romaine lettuce, trimmed and halved lengthwise

Extra-virgin olive oil

Coarse salt and freshly ground black pepper

2 tablespoons lemon juice

Shaved Parmesan cheese

2 anchovy fillets (optional)

Preparation

Heat a cast-iron grill pan. Brush cut sides of the romaine with olive oil. Generously sprinkle with salt and pepper. Grill until charred and blackened in a few places, about 2 minutes.

Place the lettuce pieces on a platter. Drizzle with olive oil, lemon juice, and shaved Parmesan. Garnish with anchovies, if desired.