Combine all the dressing ingredients in a small blender and blend until smooth or blend in a bowl using an immersion blender. Add water to thin if desired and more salt & pepper to taste. Set aside.

Heat a small skillet over medium heat. Add the breadcrumbs and ½ tablespoon olive oil together in a small bowl and toss to coat the breadcrumbs in the oil. Place the breadcrumbs in the skillet and sauté until they start to crisp, tossing frequently to avoid burning. Once they are golden brown, place back into the bowl and set aside.

Heat a griddle pan over medium heat. Add 1-2 tablespoons of olive oil. Cut each head of romaine lettuce in half (top to bottom), wash, shake dry and then place the halves onto the griddle. Grill until they start to turn golden, then flip and grill the other side. This can also be done on a grill.

Place the romaine lettuce onto plates. Drizzle with Caesar dressing and sprinkle with breadcrumbs. Serve warm.