2 cups of romaine washed dried and ripped into bite sized pieces
1 lemon cut into wedges
Artisan Bread Croutons – see note below
2 garlic cloves through a press
2 tbsp of WF Amazin Mayo
1 tsp Dijon mustard
1 tsp of vinegar
1 tsp of olive oil
½ tsp of salt
½ tsp of pepper
1 tbsp of water
Puree all ingredients until smooth. Store in a sealed container or glass container in the fridge until ready for use.
Place romaine lettuce in a bowl and drizzle over dressing and croutons if desired toss well and serve with lemon wedges.
Artisan Bread Croutons:
Dice ½ serving to 1 serving of bread into cubes, place in medium bowl spray or drizzle 1 tsp of olive oil over bread. Over cubes sprinkle 1/8th tsp of dried basil, 1/8th tsp of garlic powder, 1/8th tsp of paprika, a sprinkle of sea salt, and some fresh ground pepper.
Toss very well to coat. You can toast cubes on the stovetop in a skillet over medium heat or bake in the oven. Preheat oven to 350 degrees. Place parchment paper on baking sheet and place seasoned cubed bread on Parchment bake for 10-20 minutes until desired crispness is reached. Remove from oven cool.
Tip: If not making croutons add 1 tsp more oil to dressing recipe.
Tip: Maintenance may substitute real mayo and additional oil.