June 13, 2017

  • Prep: 25 mins
  • Cook: 20 mins
  • Yields: 4 to 6


1for the croutons; heat the pan over a low heat. blend the garlic with the oil for about 30 seconds, strain the garlic though a container. place the bread cubes in a medium bowl, and drizzle with two tablespoon of the garlic oil, along with a pinch of salt and finely chopped thyme and toss to coat.

2add the bread to the pan and toast, turning the cubes and shaking the pan often till crisp and golden brown, about 7 minutes. return the croutons to a bowl and set aside. while you prepare the salad

3for salad; separate the romaine lettuce in a bowl or tear them .

4whisk lemon, mayonnaise.Worcestershire sauce and left over garlic in a bowl,

5drizzle lettuce with olive oil, sprinkle with salt and pepper, and toss carefully and thoroughly so the lettuce is coated drizzle lemon mixture over lettuce, and toss again sprinkle the Parmesan over the lettuce and toss

6sprinkle croutons over salad toss and serve. sprinkling each portion with more Parmesan



1/4 cup OLIVE OIL

2 cup 3/4 inch bread cubes baguette or loaf bread

pinch salt

3 romaine lettuce

2 tbsp lemon juice

3 tbsp mayonaise

1/4 tsp Worcestershire sauce

5 tbsp olive oil

1/4 tsp salt

1/4 cup grated parmesan with extra for garnish

ground black pepper to taste

2 pinch finely chopped thyme or dyed thyme can also be used



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