Garlic
mayonnaise
1 pkt dijon mustard
white wine vinegar (or apple cider vinegar)
¾ oz Parmesan
1 romaine heart
Finely grate ¼ teaspoon garlic into a large bowl.
To bowl with grated garlic, whisk in 2 tablespoons mayo, 1½ teaspoons Dijon mustard, and 1 tablespoon vinegar until smooth; gradually whisk in 1 tablespoon oil. Whisk in half of the grated Parmesan and several grinds of pepper; season to taste with salt.
Halve lettuce lengthwise, then cut crosswise into 1-inch pieces, discarding stem end. Transfer to bowl with dressing and toss well to coat
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