Romaine, Artichokes, And Asiago Cheese Salad

• 1 head romaine lettuce
• 1 (14 ounce) can artichoke hearts, drained and each heart cut into 6 wedges
• 3 ounces asiago cheese, grated
• Dressing
• 3/4 cup extra virgin olive oil
• 6 tablespoons sour cream (not lowfat or nonfat) or 6 tablespoons mayonnaise (not lowfat or nonfat)
• 3 tablespoons fresh lemon juice
• 4 tablespoons Dijon mustard
• 1 tablespoon white wine vinegar
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Croutons
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary
• 2 1/2 teaspoon dried sage or 1/2 teaspoon dried dill
• 4 cups bread cubes (1/2in. cubes)

1. Whisk dressing ingredients together.
2. Cover and refridgerate.
3. Heat oven to 350u0b0F.
4. Whisk salt, oil, pepper, garlic, and herbs together.
5. Add bread cubes and toss.
6. Spead coated bread on baking sheet and bake until golden, 20-25 minutes.
7. Toss lettuce, artichokes, and dressing together.
8. Top with croutons and cheese.

romaine lettuce, hearts, asiago cheese, dressing, extra virgin olive oil, sour cream, lemon juice, mustard, white wine vinegar, garlic, salt, pepper, croutons, olive oil, garlic, pepper, salt, fresh rosemary, sage, bread

Taken from www.food.com/recipe/romaine-artichokes-and-asiago-cheese-salad-216169 (may not work)