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1. Cut each heart of romaine in half lengthwise. Arrange romaine on a serving platter.
2. For dressing, in a food processor or blender combine Basic Vinaigrette, 1/2 cup cheese, the water, oregano, garlic, and salt. Cover and process or blend until smooth.
3. Drizzle dressing over romaine; sprinkle with cayenne pepper. Top with 1/4 cup cheese. To serve, cut romaine halves crosswise into quarters.
1. In a small screw-top jar combine oil, lemon juice, and vinegar. Cover and shake well.