Romaine Salad Recipe

Inspired by New Rivers

Time30m

Serves4

Chopped romaine, grilled sourdough croutons, lemon caper vinaigrette, 24 month parmigiano reggiano

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Ingredients

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1
Prepare the Croutons
Preheat the grill or a skillet over medium heat. Slice the sourdough bread into cubes and toss with a little olive oil, salt, and pepper. Grill or toast until golden brown and crispy. Set aside.
2
Make the Vinaigrette
In a small bowl, whisk together the lemon juice, olive oil, capers, salt, and black pepper until well combined.
3
Assemble the Salad
Chop the romaine lettuce into bite-sized pieces and place in a large bowl. Add the grilled sourdough croutons and drizzle with the lemon caper vinaigrette. Toss to combine.
4
Serve
Shave the Parmigiano Reggiano cheese over the top of the salad before serving.