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1
To make the croutons, preheat the oven to 300 ISF/150 ISC, and line a large baking sheet with parchment paper.
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2
In a small bowl, whisk together the olive oil, garlic and onion powders, salt, and pepper until well combined. Place the bread cubes in a bowl and drizzle the oil mixture over the top, and toss well to coat all bread pieces evenly. You may need more olive oil depending on how thirsty your bread is. Transfer the coated bread cubes to your prepared baking sheet. Bake for about 10 minutes, toss the cubes, and bake for another 10 minutes until golden brown and crispy. Remove the croutons from the oven, and let them cool.
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3
To make the pine-hemp Parmesan, throw the ingredients into a food processor fitted with the s blade, and process for 5 to 10 seconds until the texture resembles Parmesan cheese.
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4
To make the dressing, throw all of the ingredients into your KitchenAid(R) Power Plus(R) blender container, secure the lid, and blast on high for 30 to 60 seconds, until smooth and creamy.
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5
In a large salad bowl, mix together the romaine lettuce and Brussels sprouts, and add the dressing gradually to your preference. Add half of the pine-hemp Parmesan and half of the croutons.
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6
Serve family style, or portion out the salad onto plates, and top with additional Parmesan and croutons. Pass remaining dressing, croutons, and Parmesan at the table.
