1/2 head Boston lettuce
1/2 head Romaine or mixture of fresh spinach and watercress
3 tbsp. olive oil
1/4 c. finely grated Romano cheese
3-4 cloves garlic
Salt, pepper

Wash and dry greens that have broken into bite size pieces. Crush 3-4 cloves of garlic and add to olive oil. Coat very dry greens with oil mixture, making certain that all pieces are coated. Sprinkle with salt and pepper and grated Italian cheese.