Ashley’s Sun-Dried Tomato Caesar Salad

First, a note on sun-dried tomatoes. If using tough, dried tomatoes, soak them in boiling water until pliable, then pat dry.

To make the croutons, preheat the oven to 400 degrees with a rack in the top of the oven. Line a baking sheet with parchment paper. Mix olive oil, Parmesan, and salt in a large mixing bowl until a paste forms. Add the cubed bread and mix well until all bread is coated. Arrange in a single layer on the baking sheet. Bake for 10 minutes, stir, and bake for up to 5 more minutes until golden brown and crisp.

To make the dressing, combine the sun-dried tomatoes, Parmesan, lemon juice, water, garlic, and a pinch of salt in a food processor. Process for 1 minute. While running, drizzle in olive oil and blend for 10 more seconds. Taste and season with more salt and black pepper if desired.

To assemble the salad, drizzle the dressing over halved romaine or toss with chopped romaine. Finish with croutons and a sprinkle of Parmesan and sun-dried tomatoes. Serve immediately.