A deliciously smoky and tangy romaine salad topped with lemon-parmesan croutons.
Romaine Lettuce Hearts, cored and cut crosswise into 1-inch (2.5 cm) wide strips
each
Caesar-Style Vinaigrette
cups
Fresh Flat-Leaf Parsley, coarsely chopped
cups
Lemon, sliced and brushed with olive oil
each
to taste
Olive Oil, divided
tablespoons
teaspoons
0 oz
Garlic, minced
cloves
teaspoons
Bread Slices
each