Ingredients:
3 heads romaine lettuce
1/2 cup kalamata olives, pitted and cut in half
1/4 cup mizithra cheese, grated ( my addition)
1 teaspoon anchovy paste
3 tablespoons balsamic vinegar ( dark or white)
3 tablespoons fresh parsley, chopped
fresh ground black pepper
1/2 cup extra virgin olive oil
Directions:
In a small non-reactive bowl whisk together the vinaigrette ingredients except for the oil.
Slowly pour in the olive oil while whisking. Set dressing aside.
Remove the root ends from each head of lettuce and cut the heads in half crosswise. Then cut the heads in three parts lengthwise.
Arrange the slices neatly on a serving platter. Garnish with the Kalamata olives and spoon the vinaigrette over the salad.
Sprinkle the myzithra cheese (if using) on top and serve. Add a sprinkle of cracked black pepper.
Or cover and chill until ready to serve.
Servings: 8
Time preparation: 10 min.
Time total: 10 min.