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1 heart of romaine

2 teaspoons white-wine vinegar

2 tablespoons extra-virgin olive oil

2/3 cup freshly grated Parmesan

Salt and freshly ground black pepper to taste

1. Separate romaine leaves.
2. In a large bowl whisk together vinegar, oil, half of Parmesan and season with salt and pepper.
3. Toss romaine with dressing and serve sprinkled with remaining Parmesan.

Serves 2.