- 3 slices bread
- 1/2 cup vegetable oil
- 1/4 cup red wine vinegar
- 2 teaspoons Worcestershire sauce
- 1 garlic clove, minced
- 1/4 teaspoon salt
- Dash pepper
- 8 cups torn romaine and leaf lettuce
- 1/2 cup grated or shredded Parmesan cheese
- 1/4 cup crumbled blue cheese
- Cut bread into 1-in. cubes and place on a baking sheet. Toast at 225 degrees F for 1-2 hours or until crisp, turning occasionally. Meanwhile, combine the oil, vinegar, Worcestershire sauce, garlic, salt and pepper in a jar with tight-fitting lid; shake well. Refrigerate for several hours. In a large salad bowl, toss lettuce, cheeses and croutons. Shake the dressing; pour over the salad and toss to coat. Serve immediately.