Ingredients (8)
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day-old French bread ½ loaf
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olive oil ¼ cup
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freshly ground black pepper, to taste
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romaine lettuce, washed and cut into 2-inch pieces 1 large head
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grated parmesan cheese ½ cup
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flour tortillas (burrito size), optional 4
Steps (5)
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1
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
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2
Tear the bread into 1-inch chunks. Toss in a bowl with the oil, ranch seasoning powder, and a light sprinkling of pepper, to taste.
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3
Spread the bread out on a sheet pan and bake until golden and crisp, about 10-12 minutes, shaking once during cooking. Cool completely.
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4
Place the lettuce in a large bowl. Add the dressing and about 2–3 of the parmesan and toss well to coat. Add the croutons and toss once more, until distributed throughout.
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5
Garnish with remaining cheese and some fresh cracked pepper. Serve immediately. If desired, divide between tortillas and roll up to serve as wraps.
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