- 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.