Romaine Hearts with Greek Dressing

Ingredients

• 4 servings pepper black freshly ground
• 20  kalamata olives 
• 1.5 tablespoons juice of lemon 
• 2 tablespoons olive oil 
• 12 medium rings onion red thinly sliced ()
• 0.5 teaspoon oregano dried
• 4 small hearts romaine lettuce 
• 0.3 teaspoon salt 

Equipment

• bowl
• whisk

Directions

1. Cut each of the romaine hearts in half, leaving the stem end intact so the leaves stay together. Top each with a few rings of onions, and place 5 olives in a small pile on each plate.
2. In a small bowl, whisk together the oil, lemon juice, oregano, salt and pepper.
3. Drizzle some dressing over each lettuce half and serve.