Ingredients Jump to Instructions ↓

  1. 2 heads romaine lettuce

  2. 1 -2 garlic clove , finey chopped extra virgin olive oil

  3. 4 thick slices sourdough bread, cut into 1-inch cubes (about 1 cup)

  4. 8 large olives, pitted, coarsely chopped (Gaeta or Nicoise olives are good)

  5. 1/3 cup parmesan cheese , grated (1 oz.) pepper

  6. 1/2 teaspoon lemon zest , minced

  7. 3 tablespoons fresh lemon juice

  8. 1/4 teaspoon salt

  9. 1 garlic clove , finely chopped

  10. 5 tablespoons extra virgin olive oil

Instructions Jump to Ingredients ↑

  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! :). ?


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