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Ingredients
  • subheading: FOR THE LEMON VINAIGRETTE:
  • 3 tablespoons extra-virgin olive oil
  •  
  • 1 tablespoon white wine vinegar
  • 1 lemon, zested and juiced (Meyer lemons work really well)
  • ½ teaspoon sugar
  • ½ teaspoon Dijon mustard
  • subheading: FOR THE SALAD:
  • 6 cups well chopped romaine, from 1 head romaine or 2 romaine hearts
  • ¼ teaspoon salt
  • freshly ground black pepper
  • ½ cup finely shredded Parmesan cheese
  • 2 to 3 tablespoons pine nuts, optional (can substitute sliced almonds)
Steps
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