Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Romaine Hearts With Sourdough Croutons and Parmesan Recipe
    Lost? Site Map

    Romaine Hearts With Sourdough Croutons and Parmesan

    Romaine Hearts With Sourdough Croutons and Parmesan. Photo by Debbwl

    1/5 Photos of Romaine Hearts With Sourdough Croutons and Parmesan

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    18 mins

    10 mins

    8 mins

    Sharon123's Note:

    There is a tangy lemon vinaigrette that coats the leaves and mixes with the Parmesan cheese to make a lovely salad adorned with the sourdough croutons which provide crunch and a good garlic flavor! Adapted from Fields of Greens restaurant cookbook.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    small s ...

    Units: US | Metric

    Lemon Garlic Vinaigrette


    1. 1
      Discard the tough outer leaves from the romaine and use the whole leaves and hearts. Wash the leaves and dry them in a spinner, or pat dry with a towel. Wrap loosely in a damp towel and refrigerate.
    2. 2
      Preheat the oven to 375*F.
    3. 3
      Add the garlic to 1 tbls. olive oil and toss with the cubed bread. Spread the cubes on a baking sheet and bake for 7-8 minutes, until golden brown. Set aside to cool.
    4. 4
      To make the vinaigrette:.
    5. 5
      Combine everything but the oil, then whisk it inches The dressing should be very lemony and bright. This makes about 1/2 cup.
    6. 6
      When you are ready to serve the salad, place the lettuce in a large bowl. Add the olives and toss with the vinaigrette, coating all of the leaves.
    7. 7
      Add the croutons and Parmesan cheese and toss again. Sprinkle with freshly ground black pepper and serve. Don't forget to enjoy! :).

    Ratings & Reviews:

    • on October 30, 2010


      Wonderful! This was a tangy tasty salad. It was easy to make but you feel like you're eating in a fancy restaurant. I couldn't stop eating the croutons before I had the salad mixed up. I may have to make some just to snack on. I used pimento stuffed green olives and whole wheat sourdough. Darn it I forgot the pepper....guess I'll just have to make it again. Freddy Cat says hi! Made in honor of Sharon's husband via

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 28, 2010


      Loved this salad!! Sharon your description of this salad is dead on. Made as written and would not change a thing. Liked the way the tag of the lemon brought out the natural sweetness of the romaine. Will be making this salad a lot. Thanks so very much for the post.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 01, 2011


      Yum-O. There is nothing else to say. The lemon dressing, the homemade sourdough croutons, the fresh parm - oh heaven has come by tonight at the farm. I forgot the olives for the photo, however, I made up for when devouring. I made the dressing yesterday, and it had a lovely chance to wile away the hours meeting new friends in the fridge overnite. Lovely, really, really, lovely. Made for PAC 2011

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Romaine Hearts With Sourdough Croutons and Parmesan

    Serving Size: 1 (5537 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3212.5
    Calories from Fat 359
    Total Fat 39.9 g
    Saturated Fat 9.1 g
    Cholesterol 7.3 mg
    Sodium 5616.1 mg
    Total Carbohydrate 590.4 g
    Dietary Fiber 31.5 g
    Sugars 30.3 g
    Protein 127.5 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes