Preheat grill to medium heat. Be sure grill grates are cleaned and oiled.

Cook bacon on grill in cast iron pan till perfectly crisp. Remove, drain excess grease, then chop into fine pieces. Set aside.

Cut romaine hearts in half, lengthwise. Place in a long shallow bowl.

In a small bowl combine olive oil and lemon juice. Whisk. Pour over romaine hearts. Toss to coat evenly.

Place garlic toast on grill. Cook until golden brown with grill marks, flip and cook the same way on the other side. Remove with tongs and set aside.

Place romaine hearts on grill, cut side down and cook for about 2 minutes. Flip and cook for another 2 minutes. Remove with tongs. Set aside.

Chop garlic toast into small pieces.

Optional: I high recommend cooking the garlic toast croutons once they're cut. Cook them in the cast iron pan you used for the bacon. Make the most of that bacon fat. It brings a whole other level of deliciousness to the garlic toast croutons. You don't have to but it adds more flavour. Just cook in the cast iron pan till all sides are golden and toasted perfectly.

Putting it all together:

You can either serve it with the lettuce cut or intact. Your choice.

Add lettuce to serving platter or bowl. Add ½ the caesar dressing and toss. Add the parmesan. Add the other ½ of caesar dressing. Toss. Add garlic toast croutons and bacon.