Croutons:
3 cups bread cubes, crusts removed about 1"x1",
3 T. olive oil
3 T. butter, melted
garlic salt, (I love Lawry's course ground garlic salt with parsley)
oregano or other herbs to taste
Dressing:
1/2 c. mayonnaise
2 cloves of minced garlic
2 T. fresh lemon juice
2 t. anchovy paste, optional
2 t. Worcestershire sauce
2 t. Dijon mustard
1 t. salt
1 t. pepper
Salad:
2 heads romaine lettuce, use only the light crispy colored leaves.
(You may need to discard the dark leafy tops.)
Dressing
2/3 c. Parmesan cheese, grated, shaved or shredded
croutons
- Preheat oven to 375 degrees.
- Drizzle bread cubes with enough olive oil and butter so they are lightly coated. Toss and add garlic salt.
- Spread out onto a sheet pan and bake until edges turn brown, 7-10 minutes. Stir and toss them half way through.
- Set aside while you prepare the rest of the salad. Can be made several days in advance and stored in an airtight container.
- Assemble and whisk the dressing.
- Place the lettuce on a salad bowl. You can cut them in bite sized pieces or leave them whole.
- Sprinkle with the Parmesan cheese. Place a damp paper towel or 2 over this mixture to cover.
- Chill for at least 2 hours.
- Add the croutons and toss with the dressing. Be careful with the dressing as a little goes a long way.
- Add any protein to make it dinner.
