Juice of 1 lemon
1 tsp. salt
½ tsp. pepper
¾ cup vegetable oil
3 Cloves of garlic crushed
2 heads romaine
1 cup grated Swiss Cheese
1/3 cup grated fresh Parmesan cheese
2/3 cup almonds toasted
Combine lemon juice (no seeds), garlic and salt and pepper. You can mix it with a fork, adding the vegetable oil last, mixing well, combining the ingredients in a mason jar, place the lid on tightly and shake well or simply use a mini food chopper (what I do). Let stand for 3 hours, knowing the longer the ingredients have to marinate and blend the better the dressing will be. The dressing keeps for 2 weeks.
Once the romaine lettuce has been washed and dried and the salad dressing has had some time to marinate, combine lettuce, cheeses and then add salad dressing to taste. There will be left-over dressing which could be used over any salad greens or vegetables. I sometimes cheat and just use pre-made salad .
I’ve nick-named this salad dressing, “Salad-Crack” as I will eat it any time, and crave it when I have it in the fridge.