From The Kripalu Cookbook, by Atma JoAnn Levitt
1-cup croutons ½ cup extra virgin olive oil
3 TBSP fresh lemon juice 1 tsp chopped garlic
¼ tsp salt *optional, taste first pinch of black pepper
¼ cup grated Parmesan cheese
Romaine lettuce, tear into pieces, wash, and spin dry
In a small bowl, whisk together the oil, lemon juice, garlic, salt, pepper, and ¼ cup of the cheese until well combined.
In a large bowl, place the lettuce and pour the dressing over the lettuce. Add the croutons and remaining cheese and toss well. Serve immediately.
*This recipe originally called for canola oil, but we prefer olive oil. Use your own judgment.