Blend ingredients and refrigerate. Wash and dry hearts of romaine. When ready to serve, spoon dressing over romaine and finish with freshly-grated parmesan cheese.

NOTES: We used tasty, organic, naturally-fermented sourdough croutons, made locally by the Vine Sourdough Bakery. Their sourdough bakery on N. Main Street features freshly-milled, organic flour and no genetically-modified ingredients.

For a seasonal twist on this salad in fall or winter, add sliced apples and pumpkin seeds. So good!

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