Caesar Salad With Homemade Tapenade Croutons

• 1/3 cup olive oil
• 2 tablespoons freshly grated Parmesan cheese
• 2 tablespoons minced garlic
• 1 teaspoon chopped fresh oregano leaves
• 1 teaspoon chopped fresh thyme leaves
• One 1-pound loaf of day-old bread, preferably sourdough, sliced and cut into large cubes (about 2 cups)
• 1 recipe
• 2 heads of baby romaine lettuce, or 1 large head of romaine
• 1 recipe
• Freshly grated Parmesan cheese, optional

1. 1. Preheat the oven to 350u0b0F.
2. 2. Make the croutons: In a medium bowl, combine the oil, cheese, garlic, oregano, and thyme. Add the bread and toss, coating all the croutons.
3. 3. Arrange the croutons in a single layer on a baking tray and bake until golden, turning to brown all sides. Cool and store in a cool, dry place.
4. 4. Make the salad: Trim the lettuce and toss with some of the
5. . Arrange on salad plates and sprinkle with a little Parmesan cheese, if desired.
6. 5. Spread one side of your croutons with a thin layer of the
7. . Arrange atop the salads and serve immediately.

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Taken from www.epicurious.com/recipes/food/views/caesar-salad-with-homemade-tapenade-croutons-234058 (may not work)