Dry Town Cafe's Sun-Dried Caesar Salad

From the cookbook Greens, Glorious Greens. This is definitely not a traditional caesar salad, but it yummy in its own right.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  large head romaine lettuce
• 1⁄3 cup parmesan cheese, freshly grated
• 1⁄2 cup sun-dried tomato
• 2  tablespoons red wine vinegar
• 1⁄2 cup extra virgin olive oil
•  salt and pepper
• 1⁄2 sourdough baguette
• 2  tablespoons extra virgin olive oil
• 1  tablespoon fresh rosemary, minced

Directions

1. Cut or tear romaine lettuce. Wash and spin dry.
2. Soak sundried tomatoes in water until hydrated, 20-30 minutes. Drain and discard soaking water.
3. Ina food processor or blender, combne tomatoes and vinegar. While processor is running, add olive oil in a slow stream. Season with salt and pepper.
4. To prepare croutons, cube baguette into 1/2" pieces. You should have about 3 cups. Toss lightly in olive oil, rosemary, salt and pepper. Bake at 275 degrees until pieces are crisp and golden.
5. Place chopped romaine in a salad bowl. Add just enough dressing to coat leaves. Sprinkle with Parmesan cheese. Add the croutons and toss to coat.