2 medium heads romaine lettuce
2 1/2 ounce slices French bread
2 garlic cloves, minced
2 T. grated Parmesan cheese
4 T. extra-virgin olive oil
4 T. water
4 T. fresh lemon juice
1 tsp. mustard

Cut stems from base of lettuce. Separate leaves, wash, wrap in towel, and chill in refrigerator. Cut bread into cubes, spread in a baking dish, sprinkle with garlic, and toast 5 minutes, until golden. Arrange lettuce leaves in a salad bowl. Sprinkle with croutons and Parmesan cheese. Combine olive oil, water, lemon juice, and mustard. Pour over lettuce and toss to coat. Season with pepper. 107 calories, 8 servings