This is the kind of “cooking” I’ve resorted to these days. A salad that took me three minutes to put together. I can’t say I’m proud of that, but a girl’s got to eat and we’re not huge fans of prepacked items in this household (though admittedly there are a few frozen dinners from my bachelorette days that I still remember wistfully). This is a salad for the days when you’re out of vegetables and are too lazy to go to the store. A salad for the days when you just can’t be bothered to toast nuts or caramelize onions, or even to make a proper dressing with a whisk. I didn’t intentionally choose the downright easiest and fastest recipe I could find. In actuality, I was just looking for a way to use up one of several heads of romaine we have lying around the house that didn’t require me to go out for more ingredients. With olive oil, lemon juice, parmesan, and salt and pepper as the only additions, this salad fit the bill. If Gourmet saw fit to publish such a seemingly trivial recipe, who am I to say it’s not worth making? While it isn’t going to win any awards for the the most exciting salad ever (think of it as an extremely light version of a Caesar salad), it’s not a bad little starter to a healthy meal.
Romaine with parmesan dressing (2-4 starter portions)
1 teaspoon fresh lemon juice
1 tablespoon extra-virgin olive oil
2 1/2 cups 1-inch pieces hearts of romaine (from 1 head)
2 tablespoons finely grated Parmigiano-Reggiano
Drizzle lemon juice and oil over romaine in a medium bowl and toss to combine. Add cheese and toss again. Season with salt and pepper.