Fall Salad With Parmesan Dressing - cooking recipe

Ingredients

1 Tbsp. lemon juice
salt and pepper
1/4 c. olive oil
2 Tbsp. grated Parmesan cheese or Romano cheese
1 small head lettuce (about 6 leaves), torn
1 small bulb fennel (about 1/2 lb.)
12 black olives (1/3 c.)

Preparation

In small jar, combine lemon juice, 1/2 salt and 1/4 pepper. Shake until salt dissolves.
Add oil and grated cheese.
Shake again to combine.
Tear lettuce leaves into pieces; trim fennel and slice.
Combine the lettuce, fennel slices and olives; toss with dressing just before serving.