Recipe - Romaine And Red Onion Salad With Parmesan Balsamic Vinaigre

Enough Italian bread cut
into One half inch
; cubes to measure 1 cup
3 tablespoon Olive oil
1 small Garlic clove; minced
1 tablespoon Balsamic vinegar
1 tablespoon Water
3 tablespoon Freshly grated Parmesan plus
additional
; for sprinkling if desired
1/8 teaspoon Dried oregano; or to taste,
; crumbled
1 small Head romaine; washed, spun
dry,
; and torn into
; bitesize pieces
One half small Red onion; cut or sliced up thin

Preheat the oven to 350F. 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.
Transfer the croutons to a salad bowl and let them cool. 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. To
the croutons add the romaine, the onion, and the dressing, toss the salad
well, and sprinkle it with the additional Parmesan.

Serves 2.

Gourmet December 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.