1/2 cup (125 ml) olive oil

2 tablespoons (30 ml) white wine vinegar

3 tablespoons (45 ml) Parmigiano-Reggiano cheese, grated

3 tablespoons (45 ml) oil-packed black olives, pitted and finely chopped

1 small clove garlic, finely chopped

1 tablespoon (15 ml) fresh flat-leaf parsley, finely chopped

Salt and pepper

Whisk together all the ingredients in a bowl. A perfect dressing for a romaine lettuce salad.

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