Romaine Salad with Croutons and Parmesan

Ingredients:

For the salad and croutons:

• 1 mini baguette (20cm), crust trimmed, then cut into 1cm cubes (approx. 3 cups)
• 1 cup olive oil
• 1 tsp plus 1/2 tsp minced garlic
• 2 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 1 tbsp. balsamic vinegar
• 1 teaspoon lemon zest
• 1 teaspoon of sugar
• 1/2 tsp dry Italian seasoning
• 1/4 teaspoon salt
• 1/8 tsp ground black pepper
• 1 large romaine lettuce, wash the leaves and dry them, tear into tiny pieces (approx. 10 cups)
• 1/2 tbsp. grated parmesan cheese

For seasoning:

• 3 tablespoons red pepper
• 2 tbsp. salt
• 2 tbsp. l. dried parsley
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 tsp dried basilica
• 1 teaspoon dried thyme
• 1/2 tsp celery salt

Preparation:

1. In a deep bowl, combine red pepper flakes, salt, dried parsley, onion and garlic powder, ground black pepper, oregano, basil, thyme, and celery salt. Mix thoroughly. You should have 3/4 cup of seasoning. The mixture can be stored for up to 3 months.
2. Combine the bread and seasonings to taste in a deep bowl. Blend 1/3 cup olive oil and 1 teaspoon garlic in a blender on high speed for 30 seconds, then stir into the bread. Spread the bread evenly on a parchment-lined baking sheet and place in a preheated oven at 180°C (350°F). Bake until golden brown, about 20 minutes. Remove the baking sheet from the oven and let rest.
3. In a large salad bowl, combine white wine vinegar, Dijon mustard, balsamic vinegar, lemon zest, sugar, Italian seasoning, salt, pepper, and 1/2 teaspoon garlic. Add 1 teaspoon dry spice mix. Slowly drizzle in 2/3 cup olive oil, whisking constantly until the dressing is smooth. Add romaine lettuce and Parmesan cheese. Divide the salad among 4 large or 6-8 smaller servings and top with croutons.