Beat (with a hand mixer) egg yolks until creamy, slowly drizzle in olive oil until emulsified. Add the rest of the ingredients and beat until well blended.
Preheat grill or indoor grill pan to high. Cook bacon over high heat until the bacon is crispy. Remove from pan and drain. Brush the romaine with the Garlic Olive Oil. Place on the grill cut side down and quickly sear until grill marks are visible. Set aside.
For each serving, place half a head of romaine cut side up on a plate and drizzle with dressing. Sprinkle with Parmesan cheese, bacon, and garnish with Hickory Smoked Black Pepper.