From the kitchen of Brad Betts

Ingredients:

3 heads of romaine lettuce.

Parmesan cheese (grated)

Dressing:

Juice from 1/2 lemon

2 T. olive oil

2 T. white balsamic vinegar

1 t. dijon mustard

2 t. sugar

Pinch of salt and pepper

1 or 2 garlic cloves

1/2 c. parmesan cheese (grated)

Cut bottom off romaine lettuce and hold cut end under water to wash through. Slice into bite-size pieces and place in a large salad bowl.

In a small bowl, mush together and blend dressing ingredients with a fork (can also prepare in a blender).

Consistency should be a thick liquid. Add a little water if too thick; add more parmesan cheese if too runny.

Pour over romaine lettuce and toss. Top with fresh grated parmesan and fresh ground pepper.

Everyone loves this salad, even Bri.