Romaine Hearts with Shaved Parmigiano and Lemon Dressing

I love Parmigiano. I've always had the grated kind and it wasn't until we attended a food festival last year that I finally bought a chunk.

This is a flavor combination I always crave: romaine, lemon and Parmigiano. I never tire of this salad. It's easy, versatile, and though it can be made at any time of the year, is especially welcome in the dead of winter.

4 romaine hearts
3 tablespoon lemon juice
1 teaspoon Dijon mustard
1 garlic clove, smashed to a paste with a little salt
1/4 cup olive oil
Salt and pepper
A chunk of Parmigiano for shaving

First prepare the romaine hearts: Cut off the bottoms, and discard a few of the outer leaves of each head. Gently separate the inner leaves and refresh in a deep basin of cold water for just a minute. Drain well, wrap in kitchen towels, and refrigerate. The whole idea is that they should look fresh and crisp.

Now make the dressing: In a small bowl, stir together the lemon juice, mustard, and garlic. Whisk in the olive oil and season well with salt and pepper. Taste and correct the seasoning if necessary; the dressing should be rather tart.

Put the leaves in a large salad bowl. Sprinkle lightly with salt, pour the dressing over the lettuce, and gently coat the leaves, tossing with your hands. with a vegetable peeler, shave large curls of Parmigiano over the salad.