Grilled Romaine Lettuce Salad

1/4 cup (60 ml) olive oil
Grated zest of 1 lemon 

2 tablespoons (30 ml) lemon juice
Salt and pepper 

12 long and thin slices stale baguette 

1 head romaine lettuce, cut into quarters or 2 romaine hearts, halved 

8 slices tomato 1-inch (2.5-cm) thick (beef steak or other large tomatoes)
1 recipe vinaigrette or dressing, of your choice (see our recipes)

Preheat the grill, setting the burners to medium. Oil the grate.
In a bowl, combine the oil and lemon zest and juice. Season with salt and pepper. Set aside.
Brush the bread slices, lettuce and tomatoes on each side with the lemon oil. Season with salt and pepper.
Grill the bread for about 1 minute per side. Grill the lettuce and tomato slices for about 2 minutes on each side.
Divide the lettuce and tomato slices among four plates. Garnish with the toasted bread. Drizzle with vinaigrette.

Parm Dressing
1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
1/2 cup (125 ml) olive oil (or half olive oil and half canola oil)
1 small clove garlic, peeled 

2 tablespoons (30 ml) white wine vinegar
1 teaspoon (5 ml) Dijon mustard
1 teaspoon (5 ml) Worcestershire sauce
A pinch crushed red pepper flakes
Salt and pepper
In a blender, purée the cheese, oil and garlic until smooth.
In a bowl, combine the puréed cheese mixture with the remaining ingredients. Season with salt and pepper.