2 tablespoons mustard
1 tablespoon balsamic or red wine vinegar
1 teaspoon worchestershire sauce
2 cloves of garlic, peeled
1/2 whole lemon
1/2 cup olive oil
1/4 cup parmesan cheese
1/2 loaf crusty French or Italian bread
1/4 cup olive oil
1 tablespoon garlic powder
1 head of romaine lettuce
In a blender or food processor mix the mustard, vinegar, worchestershire sauce, garlic and lemon juice together for several seconds until the garlic has broken down.
With the blender on, slowly drizzle in the olive oil. Scrape down the sides and add the parmesan cheese. Pulse a few times until completely blended.
Preheat the oven to 350 degrees. Cube the bread into 1 inch cubes and put on a baking sheet. Drizzle with olive oil, garlic powder, and salt and toss around until each bread cube is coated. Bake for 8 to 10 minutes or until lightly golden.
After washing the romaine, chop into 1 inch strips.
To put the salad together, drizzle some of the dressing along the sides of the salad bowl. Put in the lettuce and drizzle a little over the top. Toss together with two spoons until everything is evenly coated. If lettuce is too dry add some more dressing. The last thing you want to do though is overdress your salad, so add a little at time. Now toss in the croutons and sprinkle with more parmesan cheese. Serve and enjoy!
*Justine's Tip*- store leftover dressing in an airtight container in the refrigerator! It only gets better!
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