1 teaspoon finely chopped Meyer lemon zest

5 tablespoons Meyer lemon juice

1/2 teaspoon salt

2 large garlic cloves, finely chopped

1/2 cup extra virgin olive oil


4 heads romaine lettuce hearts

2/3 cup shaved Parmesan cheese

1 cup homemade or store-bought croutons, or more if desired

1. Combine the lemon zest, juice, salt and garlic in a small bowl. Whisk in the oil.

2. Wash lettuce and either spin dry or wrap in lint free towels. Refrigerate for 4 hours.

3. Tear lettuce into bite-sized pieces and place in large salad bowl. Toss with vinaigrette, croutons and cheese. Season to taste with salt and pepper. Plate salad and top with a little more shaved cheese.

-- Vicki Vaughn, Perfect Taste Catering, Menlo Park

Per serving: 250 calories, 22 g total fat, 4.5 g saturated fat, 5 mg cholesterol, 430 mg sodium, 7 g carbohydrates, 1 g fiber, 1 g sugar, 5 g protein. Calories from fat: 200.


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