Remove any bruised outer layers of the romaine hearts. Cut off the end core and separate the leaves then rinse and dry them.
When ready to serve, place several romaine hearts on a serving plate then top with bacon crumbles, sun-dried tomatoes, red onion, avocado, toasted pine nuts and shaved parmesan.
Drizzle with some of the parmesan dressing and lots of freshly cracked black pepper, to taste. Serve immediately. Enjoy.