- 1 teaspoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 2 1/2 cups 1-inch pieces hearts of romaine (from 1 head)
- 2 tablespoons finely grated Parmigiano-Reggiano
- Drizzle lemon juice and oil over romaine in a medium bowl and toss to combine. Add cheese and toss again. Season with salt and pepper.