Hearts of Romaine Salad

• heads romaine lettuce↗3
• kalamata olive, pitted and cut in half↗1⁄2 cup
• mizithra cheese, grated (my addition)↗1⁄4 cup
• Vinaigrette
• anchovy paste↗1 teaspoon
• balsamic vinegar (dark or white)↗3 tablespoons
• fresh parsley, chopped↗3 tablespoons
• fresh ground black pepper↗
• extra virgin olive oil↗1⁄2 cup

Step-by-step instructions

1. 1

   In a small non-reactive bowl whisk together the vinaigrette ingredients except for the oil.

2. 2

   Slowly pour in the olive oil while whisking. Set dressing aside.

3. 3

   Remove the root ends from each head of lettuce and cut the heads in half crosswise. Then cut the heads in three parts lengthwise.

4. 4

   Arrange the slices neatly on a serving platter. Garnish with the Kalamata olives and spoon the vinaigrette over the salad.

5. 5

   Sprinkle the myzithra cheese (if using) on top and serve. Add a sprinkle of cracked black pepper.

6. 6

   Or cover and chill until ready to serve.