Dry Town Cafe's Sun-Dried Caesar Salad

Ingredients

• 1 large head romaine lettuce
• 1/3 cup parmesan cheese, freshly grated
• 1/2 cup sun-dried tomato
• 2 tablespoons red wine vinegar
• 1/2 cup extra virgin olive oil
• salt and pepper
• 1/2 sourdough baguette
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh rosemary, minced

Directions

1. 1

   Cut or tear romaine lettuce. Wash and spin dry.

2. 2

   Soak sundried tomatoes in water until hydrated, 20-30 minutes. Drain and discard soaking water.

3. 3

   Ina food processor or blender, combne tomatoes and vinegar. While processor is running, add olive oil in a slow stream. Season with salt and pepper.

4. 4

   To prepare croutons, cube baguette into 1/2" pieces. You should have about 3 cups. Toss lightly in olive oil, rosemary, salt and pepper. Bake at 275 degrees until pieces are crisp and golden.

5. 5

   Place chopped romaine in a salad bowl. Add just enough dressing to coat leaves. Sprinkle with Parmesan cheese. Add the croutons and toss to coat.