Make the breadcrumbs. In a medium nonstick skillet, heat the oil over a medium flame. Add the garlic and breadcrumbs. Sauté until the crumbs are golden brown (if they brown too fast, turn the heat to low), about 5 minutes. Transfer to a bowl and immediately toss with the parmesan and salt. Set aside.

Make the salad. Preheat an outdoor gas or charcoal grill to medium-high heat, or place a grill pan over medium-high heat on the stovetop. Dry the romaine with a clean kitchen towel and brush the cut sides lightly with oil. Place the lettuce, cut-side down, on the grate and grill until char marks form and the leaves begin to wilt slightly, 3 to 5 minutes. Transfer to a serving platter.

Top the grilled romaine with a drizzle of dressing, followed by a pile of pangritata and herbs.

Serve immediately.