Easy-on-the-cook Sunday supper from Woman's World 12/5/06. For another quick meal, add 2 cups shredded cooked chicken to this zesty salad.
- Cut romaine into 1-inch wide strips. Grate 2 t. zest, and squeeze 1 T. juice from lemon.
- In serving bowl, whisk together dressing, lemon juice, zest, and pepper.
- Add lettuce, tomatoes, croutons; toss to combine.
- Scrape a vegetable peeler over the widest side of a chunk of the cheese. Top with cheese shavings.