Romaine Hearts With Sourdough Croutons And Parmesan

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• 2 heads romaine lettuce
• 1 -2 garlic clove, finey chopped
• extra virgin olive oil
• 4 thick slices sourdough bread, cut into 1-inch cubes (about 1 cup)
• 8 large olives, pitted, coarsely chopped (gaeta or nicoise olives are good)
• 1/3 cup parmesan cheese, grated (1 oz.)
• pepper
• 1/2 teaspoon lemon zest, minced
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1 garlic clove, finely chopped
• 5 tablespoons extra virgin olive oil

Recipe

• 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 preheat the oven to 375*f.
• 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 to make the vinaigrette:.
• 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 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 add the croutons and parmesan cheese and toss again. sprinkle with freshly ground black pepper and serve. don't forget to enjoy! :).