Ingredients
VEG, GF 
10 minutes 
4-6 - 1-2 small cos lettuce hearts -OR- 1 small iceberg, cos, or romaine lettuce
- Roughly 2 tablespoons extra virgin olive oil
- Roughly 3-4 tablespoons balsamic vinegar (an aged balsamic vinegar is best for flavour)
- Sea salt
- Freshly cracked black pepper
- Parmigiano-Reggiano -OR- Grana Padano (for grating)
Method
It's best to judge this salads measurements by 'feel and taste' rather than exact measurements.
- Finely shred the lettuce and arrange onto a serving plate.
- Drizzle over roughly 2 tablespoons extra virgin olive oil and 3-4 tablespoons balsamic vinegar.
- Next, add some sea salt and freshly cracked pepper.
- Toss and combine together with your hands.
- Taste the lettuce and ensure it's fully coated in the dressing and is properly seasoned. Add more balsamic vinegar or salt and pepper if needed. You want a nice punchy flavour.
- Using a superfine grater, grate the Parmigiano-Reggiano over the dressed lettuce until it's completely covered. We want soft ‘cloud-like’ cheese.
- Serve immediately and enjoy!
*This salad is best served immediately after assembly.
