For Salad -
1 large romaine lettuce, or 2 small heads romaine, rinsed and chopped
⅓ cup parmesan cheese, shredded or shaved
For Croutons -
½ French Baguette, cut in half and thinly sliced (1/4" thick)
3 Tbsp butter, melted
4 small garlic cloves, minced or pressed
For Dressing -
½ cup mayonnaise
2 garlic cloves, minced or pressed
2 lemons, juiced
1 tbsp dijon mustard
1 tsp worcestershire sauce
Salt & pepper to taste
Chopping board
Sharp serrated knife
2 large mixing bowls
Baking sheet
Parchment paper
Small mixing bowl
Whisk or fork
Serving spoons
To Make Croutons:
Preheat the oven to 350F
Cut the baguette in half lengthwise through the top of the baguette then slice into 1/4" thick pieces
Throw baguette pieces into a large mixing bowl
Add the butter and garlic
Toss until evenly coated
Spread in a single layer over a baking sheet and bake until light golden and crisp (10-12 minutes), or to desired crispness.
To Make Dressing:
In a small bowl, whisk together mayo, garlic, lemon juice, dijon, Worcestershire, and salt & pepper.
To Make Salad:
Coat the bottom of a large bowl with the dressing
Drop your rinsed, dried and chopped up romaine into the bowl
Toss gently until lettuce is evenly coated
Sprinkle generously with shredded parmesan cheese and cooled croutons