Rinse and refrigerate the trimmed romaine hearts in a sealed plastic bag for at least 2 hours (this step may be prepared a day in advance). Remove the crisp romaine hearts from the bag and place onto a tray. Lightly brush the olive oil all over the cut romaine hearts, then season with salt and pepper.
Spray a preheated grill (charcoal or gas—medium-high heat) with oil spray. Grill the seasoned romaine on all sides (about 1–2 minutes) to achieve char marks. Use caution; do not burn.
Arrange the grilled romaine hearts onto dinner plates (2 halves per portion).
Drizzle the Classic Caesar Dressing evenly over the grilled romaine hearts, and then sprinkle with the shaved Parmesan cheese.
Arrange the croutons and grilled turkey medallions over the grilled romaine. Add more freshly cracked pepper to taste.
Ingredients
4 ea Butterball® Turkey Medallions, Sliced
2 ea lettuce, romaine heart(s), trimmed, cut in half lengthwise with core intact
