I love this recipe because it can be served as an appetizer, starter, or a meal. If baby romaine is unavailable, you can use endive or even iceberg lettuce wedges. Assemble just before serving to keep the lettuce crisp.
Place romaine leaves onto a serving platter. Using a spoon, drizzle salad dressing over each one (you may need to thin it out with a little water). Top with croutons and bacon, and press into the lettuce to make it stick. Finish with fresh pepper, and serve.