Yield: 2 Servings
|1||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