A delightful and refreshing salad featuring crisp romaine lettuce, homemade garlic croutons, and a zesty lemon parmesan dressing.
Prepare the romaine lettuce by discarding any tough outer leaves, washing the remaining leaves thoroughly, and drying them using a salad spinner or a clean towel.
Ensure the lettuce is completely dry to prevent the dressing from becoming diluted.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking of the croutons.
Cut the sourdough bread into small cubes and toss them with minced garlic and olive oil. Spread them on a baking sheet.
Use day-old bread for the best texture in your croutons.
Bake the bread cubes in the preheated oven for 8-10 minutes, or until they are golden brown and crispy. Allow them to cool.
Keep an eye on the croutons to prevent burning.
In a mixing bowl, whisk together the lemon juice, lemon zest, grated parmesan cheese, black pepper, salt, and olive oil to create the dressing.
Taste the dressing and adjust the seasoning to your preference.
In a large bowl, combine the prepared romaine lettuce with the dressing, ensuring all leaves are evenly coated.
Toss gently to avoid bruising the lettuce.
Add the cooled croutons to the salad and toss lightly. Serve immediately.
Serve the salad immediately to maintain the crispness of the croutons.
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