1 head of romaine lettuce or, better, escarole or, better yet, a couple of heads of very young radicchi
1/4 cup very good extra virgin olive oil
2 tblsp freshly grated or, better, thinly slivered parmesan cheese
2 tblsp Venturi-Schulze balsamic vinegar
salt to taste

Remove the large outside leaves of the romaine and set aside for another use. Rip in bite sized chunks the rest of the lettuce, discarding the thick, white bottom parts. Wash and dry carefully. Place the lettuce in a glass bowl, add the balsamic vinegar and mix thoroughly; take your time to do this. Then add the salt and the cheese and stir again. Finally, pour the oil over it and mix thoroughly. Serve it as a separate course, between courses or as a starter with crusty bread.