1 head romaine lettuce, trimmed, cut into bite-size pieces 1 basket cherry tomatoes, halved 1/2 cup Kalamata olives* 2/3 cup grated Pecorino Romano cheese or Parmesan cheese Combine first 4 ingredients in small bowl. Gradually mix in oil. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Combine lettuce, tomatoes and olives in large bowl. Add dressing and toss to coat. Mix in cheese and serve. *Black brine-cured Kalamata olives are available at Greek and Italian markets and some supermarket. salad 52