Romaine and Red Onion Salad with Parmesan Balsamic Vinaigrette

By 12_34

Ingredients

• Enough Italian bread cut into 1/2" cubes to measure 1 cup
• 3 TBSP. olive oil
• 1 small garlic clove, minced
• 1 TBSP. balsamic vinegar
• 1 TBSP. water
• 3 TBSP. freshly grated Parmesan plus additional for sprinkling, if desired
• 1/8 tsp. dried oregano, or to taste, crumbled
• 1 small head of romaine, washed, spun dry, and torn ino bite-size pieces
• 1/2 small red onion, sliced thin

Preparation

Step 1

Preheat oven to 350 degrees. In a small bowl, toss the bread cubes with 1 TBSP. olive oil and salt to taste. On a baking sheet, toast them in the middle of the oven for 10 minutes, or until they are golden.

Transfer the croutons to a salad bowl and let them cool. In a blender or small food processor, blend together the garlic, vinegar, water, 3 TBSP. of the Parmesan, oregano, the remaining 2 TBSP. olive oil, and salt and pepper to taste until the dressing is combined well. To the croutons, add romaine, onion and dressing, toss well, and sprinkle with additional Parmesan.