For the Romaine:

• 3 romaine hearts, cut in half
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/4 cup grated parmesan cheese

For the Dressing:

• 1/4 cup plain yogurt
• 3 tablespoons finely chopped mint
• 1 tablespoon chopped fresh dill
• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• Water, as needed to thin the dressing