4-6cupscold Romaine lettucechopped into small pieces
½cupItalianflat leaf parsley, chopped
1cupgrated fresh Romano or Parmesan cheese
herb of choice, optional
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Squeeze fresh lemon juice.Mince fresh garlic.Combine all ingredients into blender and blend until smooth. Pour in a jar with tight fitting lid and refrigerate. (Dressing will keep in refrigerator for 2 weeks.)
Chop Romaine into small bite-size pieces and place in medium-large bowl. Chop parsley and add to bowl. Grate cheese and set aside.
When ready to serve, shake dressing well to incorporate; pour ½ cup dressing over salad in bowl and toss well to coat. Refrigerate at least 15 minutes before serving for a crisp/chilled crunch.
Plate tossed salad on individual plates then top with Romano or Parmesan cheese.
Salad serves 4-6. You will have leftover dressing--yay!