Ingredients: 8 cups torn romaine lettuce 1/2 cup freshly grated Parmesan cheese 1 1/2 cups croutons 1/4 cup Lemon Vinegar 1 teaspoon Dijon mustard 2 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/3 cup olive oil 1 tablespoon sour cream or plain yogurt (drained overnight through cheesecloth to remove excess liquid) Directions:1. Place lettuce, cheese and croutons in large salad bowl; set aside. In a covered container, combine remaining ingredients; shake to blend well. Pour dressing over salad; toss well and serve immediately. 2. Lemon Vinegar: Cut zest only (not pith) from 1 large lemon in continuous strip, if possible. Place in an 8 to 17 ounce bottle of white wine vinegar. Cover and refrigerate 3 to 4 days before using. Store Indefinitely in refrigerator. |