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Grana and Cherry Tomato Lettuce Wraps

From Italian Cooking and Living, February/March 2005

3 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

salt and freshly ground pepper

6 basil leaves, torn

1 pint cherry tomatoes,

roughly chopped

10 ounces Grana Padano (or substitute domestic

parmesan), shaved

12 large leaves Romaine lettuce

In a bowl, combine the olive oil with the balsamic vinegar. Season with salt and pepper, and whisk. Add the basil leaves, cherry tomatoes and shaved Grana, and toss to coat. Line the cherry tomato mixture along the middle of each lettuce leaf, and roll up. Serve in pairs for lunch or a healthy snack. Serves 6

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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The Magazine of La Cucina Italiana