Ingredients
For Dressing:
1 pasteurized egg
1/3 cup Carapelli mild olive oil
1/2 cup buttermilk
1/4 cup grated Parmesan cheese
3 tablespoons lemon juice
1 tablespoon Worcestershire sauce
2 cloves garlic, peeled
Salt and pepper, to taste

For Croutons & Salad:
1/4 cup Carapelli mild olive oil
1 clove garlic, minced
3 slices (2 cups cubed) Italian-style bread, with crusts removed
1 tablespoon chopped fresh herbs, such as flat-leaf Italian parsley, rosemary and thyme
8 cups coarsely torn Romaine lettuce
1/3 cup fresh grated Parmesan cheese

Preparation Directions
For Dressing: Place egg in blender or food processor. Blend until smooth. Add oil in steady stream until well combined. Add remaining ingredients and blend thoroughly. Chill several hours or overnight to blend flavors.

For Croutons: In large skillet, heat oil and garlic. Add bread and sauté until golden brown. Sprinkle with herbs.

To serve, place Romaine lettuce in serving bowl. Add Parmesan cheese and croutons. Drizzle with desired amount of dressing and serve. Serves 4-6. Refrigerate any portion of leftover dressing. Note: Use kitchen shears to easily snip fresh herbs into the salad.

Preparation Time: 20 minutes

Total Time: 20 minutes + chilling time for dressing

Wine Suggestion: Chardonnay