5 oz. package of baby kale, crisped in cold water if needed and dried well (I used a salad spinner and then dried more with paper towels)
4-5 oz. romaine lettuce, chopped, washed and dried very well
shaved Parmesan from a block of Parmigiano-Reggiano to taste, I used a generous amount
(You can use coarsely grated Parmesan from a jar, but I don't recommend finely grated Parmesan for this salad.)

Dressing Ingredients:
2 T fresh-squeezed lemon juice (I use my frozen fresh lemon juice)
1 tsp. fish sauce (I like Red Boat Fish Sauce.)
(You can also use 1 T anchovy paste from a tube or substitute soy sauce. This salad is also great with my favorite bottled Caesar Dressing if making dressing just isn't happening at your house.)
1 tsp. garlic puree (I used garlic puree from a jar)
1/2 tsp. Dijon mustard
6 T olive oil
sea salt and fresh ground black pepper to taste