| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads, Appetizers, Easy |
2 |
Servings |
INGREDIENTS
| 1 |
|
Heart of romaine |
| 2 |
ts |
White-wine vinegar |
| 2 |
tb |
Extra-virgin olive oil |
| 2 |
oz |
Freshly grated Parmesan (about 2/3 cup) |
INSTRUCTIONS
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@email.msn.com Source:
Gourmet Magazine June 1999
Posted to MM-Recipes Digest V4 #15 by cjhartlin@email.msn.com on Jun 23,
1999
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