2 small hearts of romaine lettuce
2-3 Tbs olive oil, divided
1 clove garlic, grated
1/2 cup bread crumbs
1/2 tsp dried thyme
1/2 tsp fresh ground black pepper
2 Tbs grated parmesan cheese
1 Tbs fresh squeezed lemon juice
1. In a sauté pan over medium heat combine 1 Tbs olive oil and the garlic; cook for 1-2 minutes and then add the bread crumbs to the pan. Cook for 4-6 more minutes, or until bread crumbs just start to brown. Set aside to cool.
2. In a small bowl combine the thyme, pepper and parmesan cheese. When the bread crumbs have cooled, add them in and stir until everything is well combined.
3. Heat the grill to medium-high (a stovetop grill pan also works great). Cut each head of romaine in half lengthwise with a serrated knife, so that each half still has part of the stem attached to it. Brush the cut-side of each half evenly with olive oil (about 1 Tbs total for all four halves). Place the lettuce, cut and oiled side down, on the hot grill or grill pan. Cook for 2-3 minutes, or just until it develops grill marks and looks slightly wilted.
4. To serve, immediately place the warm romaine hearts on a plate, cut side up, and drizzle them evenly with the lemon juice. Sprinkle evenly with the garlicky bread crumbs. Serve immediately.