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1
Put 1/4 cup of oil in a medium skillet over medium-high heat and heat until hot but not smoking.
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2
Add 1/4 cup of the cheese to a medium bowl and set aside.
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3
Brush a work surface with a little oil and press the dough into a rectangle about 1/4-inch thick.
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4
Cut the dough into thin strips, about 1/4-inch wide.
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5
When the oil is hot, using kitchen scissors, carefully hold the dough strips, 2 at a time, over the pan and snip off 1/4-inch pieces, letting them gently fall into the hot oil (this may take several batches).
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6
Shallow-fry the dough pieces, tossing frequently with a slotted spoon, Chinese strainer or tongs, until golden brown, 3 to 4 minutes.
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7
Transfer the croutons to the bowl with the cheese and toss to coat.
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8
Continue frying and dredging the dough in the cheese until all the dough is used.
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9
When ready to serve, add the romaine to a large bowl, drizzle with lemon juice and add the remaining 1/4 cup oil.
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10
Season with salt and pepper, to taste and toss well to evenly coat the lettuce.
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11
Add the remaining 1/4 cup of cheese and the croutons and toss well until combined.
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12
Transfer to a serving platter and top with additional cheese, if desired.
