Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Heart of romaine |
| 2 teaspoons | White-wine vinegar |
| 2 tablespoons | Extra-virgin olive oil |
| 2 ounces | Freshly grated Parmesan (about 2/3 cup) |
Separate romaine leaves. In a large bowl whisk together vinegar, oil, half of Parmesan, and salt and pepper to taste.
Toss romaine with dressing and serve sprinkled with remaining Parmesan.
Yield: 2 servings. Typed in MMFormat by cjhartlin@... Source: Gourmet Magazine June 1999
Posted to MM-Recipes Digest V4 #15 by cjhartlin@... on Jun 23, 1999