Grilled Romaine Salad With Spring Herb Kefir Ranch Dressing & Rye Croutons

• Rye Croutons
• 1 slice sprouted rye bread, about 1 in. thick. If sprouted rye isn't available, pumpernickel or another hearty, dark bread also works.
• 2 tablespoons extra-virgin olive oil
• salt
• Dressing & Romaine
• 1 cup Plain, unsweetened full-fat kefir
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon finely chopped chives
• 1/2 teaspoon sliced fresh mint
• 1/2 teaspoon grated fresh spring garlic or regular garlic
• 1/4 teaspoon freshly ground pepper
• Salt to taste
• 1 large head romaine lettuce
• extra-virgin olive oil

1. Heat oven to 400 degrees. Slice bread into 1 inch cubes. Toss bread in a bowl with olive oil and a generous pinch of salt.
2. Place bread crumbs on a rimmed baking sheet and bake for about 15 minutes. Check on the bread halfway through, shaking the pan to move the cubes around to ensure even cooking. Croutons are done when they are a toasty golden brown and still a touch squishy. You want to avoid hard, pebble-like croutons that could potentially wreak havoc on the inside of your mouth. Allow to cool on a rack.
3. While croutons on baking, heat grill pan over medium-high heat. Whisk all dressing ingredients (except romaine) in a small bowl and set aside.
4. Remove large outer leave of romaine, reserving for another use. Cut romaine in half, lengthwise.
5. Once grill pan is hot, brush with olive oil. Place romaine, cut side down on pan and grill until slightly wilted and charred, about 2-3 minutes. Flip over and cook for another minute or two until romaine has softened a bit.
6. Remove romaine to plates and season with salt. Drizzle dressing and scatter croutons on top of the romaine.

rye croutons, rye bread, extravirgin olive oil, salt, dressing, kefir, fresh dill, chives, mint, garlic, freshly ground pepper, salt, head romaine lettuce, extravirgin olive oil

Taken from food52.com/recipes/81342-grilled-romaine-salad-with-spring-herb-kefir-ranch-dressing-rye-croutons (may not work)