Romaine and Red Onion Salad with Parmesan Balsamic Vinaigrette

1. 1

   Preheat the oven to 350F.

2. 2

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

3. 3

   Transfer the croutons to a salad bowl and let them cool.

4. 4

   In a blender or small food processor blend together the garlic, the vinegar, the water, 3 tablespoons of the Parmesan, the oregano, the remaining 2 tablespoons olive oil, and salt and pepper to taste until the dressing is combined well.

5. 5

   To the croutons add the romaine, the onion, and the dressing, toss the salad well, and sprinkle it with the additional Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.