Combine all ingredients except oil into a blender and blend on low. While running gradually pour in olive oil until emulsified. Refrigerate until ready to use.

Clean and oil cooking grate. Prepare a charcoal or gas grill fire for direct grilling over medium heat (350°F).

[Optional Prep For Grilled Lemons] Add sugar to a small plate and dip the cut sides of the lemons into the sugar.

Lightly brush all sides of the bread slices and romaine with olive oil. Place the romaine hearts, lemons, and bread slices (cut side down) on the grill on direct heat and cook approximately 2-5 minutes per side. Pay close attention to each item as temperatures may vary across the grill and each item may cook at different times. Once you achieved your desired char and color r remove from the grill.

Tear bread into bite-size pieces and place in a bowl. Drizzle with 1-2 tablespoons olive oil, salt, and pepper, and toss to coat.

To a severing platter add grilled romaine. Layer with Parmesan cheese, croutons, and drizzle smoky Ceasar dressing on top. Serve and individually squeeze grilled lemon juice on top, if prepared.