Ingredients

• 3 1/2-inch thick slices French bread, cubed
• 1/4 cup lemon juice
• 1 teaspoon olive or vegetable oil
• 1 teaspoon anchovy paste
• 1 clove Frieda's Elephant Garlic, peeled and finely minced
• 1/4 teaspoon pepper
• 3 cups Limestone lettuce, washed and dried and torn into bite size pieces
• 3 cups Romaine lettuce, washed and dried and torn into bite size pieces
• 2 tablespoons grated Parmesan cheese

Instructions

1. Spray a baking sheet with non-stick cooking spray. Sprinkle bread cubes on baking sheet and bake in a 350 degree oven for 10 to 12 minutes or until toasted. Meanwhile, in a small bowl, stir together lemon juice, olive or vegetable oil, anchovy paste, elephant garlic and pepper. Remove toasted bread from oven and place in a shallow bowl. Sprinkle 2 tablespoons of the dressing mixture over croutons and toss to coat.
2. In a salad bowl, toss together limestone and romaine lettuces. Add croutons, remaining dressing and Parmesan cheese. Toss well and serve.