From Liz Friedfeld’s Private Recipe Collection
Croutons and Salad (or buy premade - I do!)
3 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 3/4-inch-thick country bread slices, crusts cut off, bread cut into 3/4-inch cubes (about 4 cups total)
12 cups coarsely torn hearts of romaine (about 9 ounces)
1/2 cup fresh grated Parmesan cheese
Dressing (AWESOME!)
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
6 anchovy fillets
3 tablespoons fresh lemon juice
3 garlic cloves
2 tablespoons Dijon mustard
3/4 cup olive oil
To Make Dressing:
Combine 1/2 cup Parmesan, anchovies, lemon juice, 3 garlic cloves, and mustard in processor; blend well.
With processor running, slowly add olive oil.
Season with salt and pepper.
To Make Croutons (or buy thick-cut croutons – I usually do):
Preheat oven to 325°F.
Combine olive oil, minced garlic, thyme, rosemary and bread cubes. Toss to coat evenly.
Spread out bread cubes on rimmed baking sheet.
Sprinkle with salt and pepper.
Bake just until croutons are golden, stirring occasionally, about 15 minutes.
Combine:
Place romaine in large bowl.
Add 2/3 cup dressing and 1/4 cup grated Parmesan cheese and toss to coat.
Add croutons and toss well.
Serve, passing remaining dressing, Parmesan cheese, and cracked black pepper separately.