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