Ingredients
2
large bunches romaine, torn into bite-size pieces (20 cups)
2
cups pitted jumbo ripe olives
1/2
cup lemon juice
1/4
cup olive or vegetable oil
1/2
teaspoon salt
1/2
teaspoon pepper
4
cloves garlic, finely chopped
1
cup seasoned croutons
2/3
cup freshly shredded Parmesan cheese
Preparation
Place romaine and olives in large glass or plastic bowl.
Shake lemon juice, oil, salt, pepper and garlic in tightly covered container. Pour over romaine mixture; toss.
Sprinkle with croutons and cheese. Serve immediately.
