2 heads Romaine Lettuce, quartered
Extra Virgin Olive oil
Tony Chachere’s Creole Seasoning
¼ cup Sun-dried Tomatoes, sliced
1 cup Croutons
½ cup Parmesan Cheese, grated
1 Lemon, juiced
Sprinkle lettuce with olive oil and Creole Seasoning.
Grill 45 seconds face down.
Turn and grill lightly. Remove to a platter.
Garnish with sun-dried tomatoes, croutons, and cheese. Sprinkle with Lemon and serve.