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Cut Romaine hearts in half lengthwise. Brush all sides with olive oil.
Whisk together lemon juice, Dijon mustard, garlic, and 2 tablespoons olive oil. Season with sea salt and pepper; set aside.
Preheat grill to medium-high. Place Romaine, cut side down, on grill and cook 3 to 5 minutes, or until charred in spots. Flip and cook 1 more minute.
Serve Romaine hearts whole or chopped, topped with parmesan and dressing.