Croutons:
½ sourdough baguette, sliced into 6 rounds about 1½ inches thick
1 stick (8 Tbsp) unsalted butter, melted
2 Tbsp chopped garlic
Salad:
2 heads romaine lettuce torn into bite-sized pieces, or 2 packages romaine hearts
½ to ¾ cup Newman's Own® Caesar, Creamy Caesar or Lite Caesar Salad Dressing
2 large, ripe beefsteak tomatoes, cored and cut into 6 slices each
¾ cup freshly grated, shaved, or thinly sliced parmesan cheese
Directions
Dip each piece of bread into the melted butter. In a medium skillet, combine the remaining butter with the garlic and heat until foamy. Add the bread rounds in 1 layer and brown lightly on both sides in the garlic butter, about 1 minute per side. Remove and reserve.
Toss the romaine pieces in a bowl with about ¼ cup of the dressing. Arrange the lettuce on plates and add 2 tomato slices and 1 crouton per serving. Sprinkle with cheese or lay the shavings or slices on top. Serve the remaining dressing on the side.
