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Salad
1/2 cup vegetable oil
3 tbsp lemon juice
1/2 tsp salt
3 cloves garlic, minced
1/4 tsp ground pepper
1/2 cup parmesan cheese
1 tbsp Dijon mustard
1 large head romaine lettuce, washed and torn up
Croutons
2 tbsp olive oil
3 garlic cloves, minced
2 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
3 3/4"-thick brown bread slices, crusts cut off and cut into 3/4 inch cubes (about 4 cups total)
3 tbsp grated parmesan cheese
black pepper
salt
Salad
Combine oil, lemon juice, salt, pepper, parmesan and mustard in a jar and shake well or blend in a blender
Chill
Mix with lettuce
Add croutons (below) to taste
Croutons
Preheat oven to 350 degrees F
Geat oil in a heavy, medium sized skillet over medium heat
Add garlic, thyme and rosemary
Saute until fragrant, about 1 minute
Remove from heat
Add bread cubes to skillet and toss to coat
Spread out bread cubes on a rimmed baking sheet
Sprinkle with salt and pepper
Bake just until croutons are golden, moving them around occasionally, about 15 minutes
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