Place one clove garlic in large bowl and crush with fork. Add 2 to 3 tablespoons olive oil and stir briskly. Discard garlic. Add 1 to 2 tablespoons of fresh lemon juice and 1 teaspoon Dijon mustard, and combine with fork. Holding Nori in your hand, toast it over hot burner (gas or electric) for 1 to 2 seconds on each side, until it turns from black to green.

Crumble into pieces and mix into dressing. (Nori is optional. It is pressed seaweed, available in natural food stores or in Asian food section of supermarkets) whip dressing.

Wash and thoroughly dry 1 small head of Romaine lettuce. Break into bite size pieces, discarding heaviest part of the stalk. Add to bowl and toss thoroughly in dressing. Add Garlic Croutons (see below) and pepper to taste. Toss again. Serves 2.

GARLIC CROUTONS: These are easy to make and far superior to the packaged variety.

Cut 1 slice of whole grain bread (any bread) into small cubes. In small skillet, melt 2 teaspoons of butter or use olive oil. Add 1 clove garlic, crushed or cut into 2 or 3 pieces. Saute briefly to flavor butter then discard garlic. Add bread pieces and saute, turning frequently until crisp.

Add cubes to salad, soup or vegetable dishes. Serves 1 to 2.