The Best Salad Ever

so this recipe is courtesy of my Aunt Judi, she is the best at cooking

cleaned and torn romaine, use the green part more so than the hard white part and make sure it is very clean and very dry
approx 2 cloves pressed garlic, (the garlic you use will depend on how much salad you are making)
about 1 cup grated parmesan (do not use the crap from a plastic shaker you buy already grated)
olive oil
balsamic vinegar

before you put the romain in the salad bowl rub the pressed garlic along the sides of the bowl.
add lettuce and TOSS THE SALAD TILL THE GARLIC IS WELL MIXED.
add about a large salad serving spoonful of olive oil, TOSS VERY WELL.
add more oil if necessary
add balsamic vinegar, about on spoonful and TOSS VERY WELL.
add parmesan cheese, TOSS VERY WELL.
The dressing should be very light and the parmesan should coat every leaf. Clearly they key is to toss it well. Enjoy!