Romaine Hearts With Sourdough Croutons and Parmesan

Recipe by Sharon123
READY IN: 18mins

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Preheat the oven to 375*F.
  • 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.
  • To make the vinaigrette:.
  • Combine everything but the oil, then whisk it inches The dressing should be very lemony and bright. This makes about 1/2 cup.
  • 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.
  • Add the croutons and Parmesan cheese and toss again. Sprinkle with freshly ground black pepper and serve. Don't forget to enjoy! :).
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