SALAD:

1 lb. romaine lettuce
1 lg. cucumber
2-3 stalks celery, diced
1 lg. tomato, cut in wedges
1 c. sliced radishes
1/2 lb. slightly stale French bread, cut in 1" cubes (4 c.)
1/2 red onion, thinly sliced

DRESSING:

1 c. olive oil
1/2 c. wine vinegar
1 tsp. basil
2-3 cloves garlic, minced
1/2 tsp. salt
Fresh ground black pepper to taste
1/2 grated Parmesan cheese

Tear lettuce into bite-size pieces. Peel cucumber, cut in half lengthwise, then slice thinly. Put lettuce, cucumber, celery, tomato, radishes, bread cubes and onion into bowl.

Put oil, vinegar, basil, garlic, salt and pepper into the container of a blender and blend at high speed for 1 minute. Pour the dressing over the salad, sprinkle on the Parmesan cheese, and toss the salad gently. The bread will soak up much of the dressing. Chill the salad for at least 1/2 hour before serving. Serves 6-8.