1/2 cup olive oil
3 or 4 cloves garlic, minced
1 tbsp freshly squeezed lemon juice or to taste
2 tsp Worcestershire sauce
2 tsp Dijon-style mustard
1 small head romaine lettuce, rinsed and dried
1 small head green-leaf lettuce, rinsed and dried
1/4 cup grated Parmesan cheese
1 cup smoked salmon, (about 4 oz)
1/2 cup croutons

Salt and freshly ground black pepper.
Combine the Olive Oil, garlic, lemon juice, Worcestershire sauce, mustard, and salt and pepper to taste in a jar with a tight fitting lid and shake well to mix.

Tear the romaine and green-leaf lettuce into large pieces and put them in a large bowl.
Add the parmesan cheese, smoked salmon and croutons, then toss.

Shake the dressing to mix drizzle it over the salad and toss to coat well. Serve immediately. Make 2 to 4 servings.

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Original text courtesy of Windward Seafood Smoked Salmon Packaging.