2 hearts of Romaine lettuce

1 cup whole, blanched almonds

2/3 cup olive oil

1/2 teaspoon EACH salt and pepper

2 tablespoons A-1 sauce

2 teaspoons brown mustard

2 teaspoons minced garlic

Juice of 1 large lemon

1 1/2 cups grated Parmesan cheese

Cut Romaine into bite-sized pieces.  Rinse in colander (or salad spinner), wrap in tea towel and refrigerate.

Saute almonds in a little butter, season with salt and set aside.

In the bottom of a large salad bowl, mix together olive oil, salt and pepper, A-1 sauce, mustard and garlic.  Add lettuce, lemon, Parmesan and almonds and toss thoroughly.  Serves 4 - 6.