Ingredient:

• 3 tablespoons olive oil
• ½ cup grated Parmesan
• ¼ teaspoon salt
• 2 cups of ¾-inch cubes of rustic bread (I used whole grain sourdough)
• Sun-dried tomato dressing (yields about 1 cup dressing)
• ¼ cup roughly chopped sun-dried tomatoes
• ½ cup grated Parmesan
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons water
• 1 garlic clove, roughly chopped
• Pinch sea salt
• ½ cup extra-virgin olive oil
• Freshly ground black pepper, to taste
• 2 or more small heads of romaine (you can eyeball it), halved or chopped
• Sprinkle of additional Parmesan
• Sprinkle of additional chopped sun-dried tomatoes