Ingredients
Croutons
- 4 tbsp. butter, salted
- 1 clove garlic, minced
- 3 slices French bread, cut into cubes
Dressing
- 1/2 c extra virgin olive oil
- 1/4 c red wine vinegar
- 1/4 c grated Parmesan cheese
- 2 tbsp. water
- 1 tbsp. Italian seasoning
- 2 tsp. sugar
- 2 tsp. Dijon mustard
- 1 tsp. salt, more to taste
- 1/2 tsp. cracked black pepper, more to taste
- pinch of red pepper flakes
Salad
- 6 c Romaine Lettuce
- 1/3 c mini pepperoni
- 1/2 c mozzarella, cubed
- 3 tbsp. grated Parmesan cheese
- 1 cucumber, peeled and chopped
- 1/2 to 1 cup homemade garlic croutons
- 3 tbsp. sunflower seeds, salted
- sesame sticks, for garnish
Instructions
- Preheat the oven to 350°F.
- In a large skillet, melt the butter over medium heat. Add the garlic, and cook until fragrant, about one minute.
- Take the skillet off the heat and stir in the bread crumbs and toss until coated.
- Transfer coated bread to a rimmed baking sheet and spread in an even layer.
- Bake for about 15 minutes, or until crisp and dry. Make sure to check frequently to prevent burning.
- Combine all dressing ingredients in a jar or cruet. Cover and shake well, until blended. Test the dressing to see if you should add any additional salt or pepper. Set aside until ready to use.
- In a large bowl toss together the lettuce, pepperoni, mozzarella, Parmesan, cucumbers, and sunflower seeds.
- Just before serving, give the dressing another good shake, then pour over salad and toss. Garnish with garlic croutons and sesame sticks.
- Any leftover dressing should be stored in the refrigerator for up to 14 days.
