Serves 4

3 heads of Romaine lettuce, use inner hearts and save the softer
outer leaves for another salad. Wash and roll the leaves in paper
towel or kitchen towel and place in fridge to crisp and dry.
You can also put serving plates in the freezer as the cold
plates keep the lettuce chilled while eating.

2 crushed cloves of garlic
1 teaspoon crushed capers
1/2 cup olive oil or more if needed
1/2 lemon juiced (use a juicy lemon)
dash of Tamari
1/2 teaspoon Dijon mustard (or homemade)
Himalayan salt and pepper to taste

squeeze garlic into bowl then capers, add lemon juice, mustard, Tamari, salt and pepper
slowly add the oil while mixing with a wire whisk until well blended.
add a generous amount of parmesan cheese (recipe below) and blend in
dressing should be on the thick side, adjust oil or lemon if necessary

Parmesan Cheese
1 cup un-soaked cashews
1 clove garlic
Himalayan salt to taste.
balance of cheese will store well in fridge.

Place all ingredients in food processor and pulse until you have tiny pieces like Parmesan cheese. Taste for saltiness, and slowly add salt to taste. Slightly salty is best to make it taste like original Parmesan.

To assemble the salad:
Place whole crisp dry romaine lettuce in a wooden bowl
Slowly add ½ the dressing
Turn leaves gently with tongs to coat leaves
Add more dressing and turn again to cover all the leaves
Add a generous amount of the Parmesan cheese and turn again.
To Serve:
Remove salad plates from the freezer and divide the leaves among the 4 plates.
Sprinkle more Parmesan cheese o top.
Traditionally this salad is eaten by hand.