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.