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)
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.