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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Discard the tough outer leaves from the romaine and use the whole leaves and hearts. Wash the leaves and dry them in a spinner, or pat dry with a towel. Wrap loosely in a damp towel and refrigerate. | 2. Preheat the oven to 375*F. | 3. Add the garlic to 1 tbls. olive oil and toss with the cubed bread. Spread the cubes on a baking sheet and bake for 7-8 minutes, until golden brown. Set aside to cool. | 4. To make the vinaigrette:. | 5. Combine everything but the oil, then whisk it inches The dressing should be very lemony and bright. This makes about 1/2 cup. | 6. When you are ready to serve the salad, place the lettuce in a large bowl. Add the olives and toss with the vinaigrette, coating all of the leaves. | 7. Add the croutons and Parmesan cheese and toss again. Sprinkle with freshly ground black pepper and serve. Don't forget to enjoy! :). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
romaine lettuce	2	heads		212.84	41.1908	15.3996	3.7560000000000002
garlic clove	1 -2		chopped	-	-	-	-
extra virgin olive oil				-	-	-	-
sourdough bread	4	slices	cut	-	-	-	-
olive	8		pitted chopped	-	-	-	-
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333
pepper				-	-	-	-
lemon zest	1/2	teaspoon	minced	-	-	-	-
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
salt	1/4	teaspoon		-	-	-	-
garlic clove	1		chopped	-	-	-	-
extra virgin olive oil	5	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.