2 cups of day old french bread, 1- inch cubed (or bread of choice)
3 tbsp olive oil
1 clove garlic, minced
1/4 tsp dried oregano
Pinch fresh ground pepper
1 tbsp grated parmesan cheese
Vinaigrette (Makes about 1 cup)
1/2 cup extra virgin olive oil
4 tsp red wine vinegar
2 cloves garlic, minced
2 tsp dijon mustard
3 tsp fresh lemon juice
2 tsp Worcestershire sauce
Pinch of salt and fresh ground pepper
2 heads of romaine, wash/dried, cut into 1-inch sections (about 8 cups)
1/4 cup fresh shaven or grated parmesan cheese
Fresh ground pepper to garnish
Preheat oven to 350 degrees F
Cut bread into 1 inch cubes and put into a medium bowl. In a small bowl combine and mix the olive oil, 1 clove minced garlic, oregano, black pepper, and parmesan cheese. Pour over the bread, mix to coat the bread with olive oil mixture. Spread onto a baking sheet in an even layer, bake for 10 minutes until bread is crisped. Set aside.
In a small bowl combine vinaigrette ingredients: Red wine vinegar, dijon mustard, 2 cloves minced garlic, fresh lemon juice, Worcestershire sauce, salt & pepper. Whisk in the olive oil until vinaigrette is combined.
Place the sliced romaine leaves into a large bowl, add the vinaigrette and toss the salad to coat the leaves evenly. Serve the salad and garnish with homemade croutons and top with freshly shaven/grated parmesan cheese and fresh ground black pepper.
If prepping ahead of time, do not add vinaigrette to leaves until you’re ready to serve. You can place vinaigrette into refrigerator and whisk again prior to serving.