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Ingredients
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Salad Base
Croutons
Dressing
Method
Preparing the Salad
- 1
Chop the Romaine
Wash the romaine lettuce under cold water, then dry it thoroughly. Chop the lettuce into bite-sized pieces and place it in a large salad bowl.
- 2
Prepare the Garlic
Mince the garlic cloves finely and set aside for later use in the croutons and salad dressing.
Making the Croutons
- 3
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 4
Prepare the Bread
Cut the bread slices into cubes (about 1 inch in size) and place them in a mixing bowl.
- 5
Season the Bread Cubes
In a small bowl, mix together the olive oil, minced garlic, garlic powder, and salt. Pour this mixture over the bread cubes and toss until evenly coated.
- 6
Bake the Croutons
Spread the coated bread cubes in a single layer on a baking sheet. Bake in the preheated oven for 10-15 minutes, or until golden brown and crispy, stirring halfway through.
Making the Dressing
- 7
Combine Dressing Ingredients
In a mixing bowl, whisk together the pecorino romano cheese, lemon juice, Worcestershire sauce, Dijon mustard, black pepper, and olive oil until smooth and well combined.
Assembling the Salad
- 8
Combine Ingredients
In the large bowl with the chopped romaine, add the croutons and drizzle the dressing over the top.
- 9
Toss and Serve
Gently toss the salad until the romaine is coated with dressing and croutons are evenly distributed. Serve immediately for best texture.