For Salad -

1 large romaine lettuce, or 2 small heads romaine, rinsed and chopped

⅓ cup parmesan cheese, shredded or shaved

For Croutons -

½  French Baguette, cut in half and thinly sliced (1/4" thick)

3 Tbsp butter, melted

4 small garlic cloves, minced or pressed

For Dressing -

½ cup mayonnaise

2 garlic cloves, minced or pressed

2 lemons, juiced

1 tbsp dijon mustard  

1 tsp worcestershire sauce

Salt & pepper to taste


Chopping board

Sharp serrated knife

2 large mixing bowls

Baking sheet

Parchment paper

Small mixing bowl

Whisk or fork

Serving spoons


To Make Croutons:

Preheat the oven to 350F

Cut the baguette in half lengthwise through the top of the baguette then slice into 1/4" thick pieces

Throw baguette pieces into a large mixing bowl

Add the butter and garlic

Toss until evenly coated

Spread in a single layer over a baking sheet and bake until light golden and crisp (10-12 minutes), or to desired crispness.

To Make Dressing:

In a small bowl, whisk together mayo, garlic, lemon juice, dijon, Worcestershire, and salt & pepper.

To Make Salad:

Coat the bottom of a large bowl with the dressing

Drop your rinsed, dried and chopped up romaine into the bowl

Toss gently until lettuce is evenly coated

Sprinkle generously with shredded parmesan cheese and cooled croutons