Romaine Wedges with Lemon Yogurt Dressing

For a bit of a special presentation, lightly grill the lettuce wedges.

Prep time: 10 minutes

1/4 cup extra virgin olive oil

3 tablespoons lemon juice

1 individual cup Chobani Lemon Greek Yogurt

Sea salt and freshly ground pepper to taste

6 romaine halves or wedges

Shredded or grated Parmesan cheese and snipped fresh chives or green onion

     tops (optional)

Whisk together oil, lemon juice and yogurt in a small bowl; add salt and pepper. Cover and refrigerate until ready to serve. Cut romaine heads into wedges and place on a platter. Drizzle with dressing and top with cheese and onion as desired.