Garlic olive oil
Caesar croutons
3 med. heads Romaine, chilled
2-3 tbsp. wine vinegar
1 lemon, halved
Whole black pepper
6 tbsp. grated Parmesan cheese

Prepare garlic olive oil. Break Romaine into chilled salad bowl. Drizzle with about 1/3 cup garlic olive oil, then vinegar. Squeeze lemon over. Grind pepper over; sprinkle with cheese. Toss lightly until dressing is well combined and Romaine is coated. Add 1 cup croutons.

Garlic olive oil: Slice 6 garlic cloves lengthwise in quarters. Let stand in 1 cup olive oil or salad oil.