Hearts Of Romaine Salad - cooking recipe

Ingredients

1 large head romaine lettuce
1 c. loosely packed basil leaves
1 tsp. minced shallots
1 tsp. white vinegar
1 Tbsp. Dijon mustard
1/2 c. olive oil
1/4 c. freshly ground Parmesan cheese
salt and fresh ground pepper

Preparation

Remove dark green outer leaves and discard.
Tear remaining leaves into quarter pieces; rinse and dry.
Add into food processor the basil, shallots, vinegar and mustard and process briefly (three or four short bursts).
Add oil and cheese and process in two short bursts, just to combine.
Divide romaine hearts among four chilled plates and drizzle dressing over. Garnish with basil sprigs and toasted pine nuts.